easy and delish
Chicken with Sherry Vinegar Sauce
Elagain Posted: 01/07/09
taffyhhh Posted: 11/11/10
Very easy and very tasty. Is perfect for a weeknight where you are short on time. I actually wouldn't recommend thickening the sauce too much. It made for pretty good "gravy" for the mashed potatoes.
MplsErin Posted: 12/11/08
SO good! Made with balsamic vinegar. Everyone VERY impressed with taste, 3-year-old loved it too. Definately making this one again... YUM!
Minimcw Posted: 01/20/09
Really delicious! I used Sherry wine since I couldn't find Sherry vinegar and used half an onion and one clove of garlic since I didn't have any shallot on hand. I cooked the sauce much longer than instructed and it still wasn't very thick. My chicken wasn't completely cooked through and was already quite brown so I tossed it back in while the sauce reduced which I thought added to the chicken. I served it with brown rice and zucchini fries...yum! Very good recipe but I would consider adding something else (flour, more cream, cornstarch, etc.) to thicken the sauce.
alyssaando Posted: 07/28/09
Fantastic! I cook the shallots and the sauce a little longer to reduce and thicken. Made it twice now and just love it.
laylaz777 Posted: 11/14/09
Unfortunately the sauce did not turn out well for me - it was way too thin and runny, despite cooking it for longer than the instructions indicated. While it tasted good, it still didn't do it for us.
timnjulie Posted: 01/31/11
outstanding. the sherry wine vinegar and shallots really make this an awesome dish
GolfGal Posted: 04/11/11
I had 8-10 different vinegars in my cupboard, but no sherry vinegar. I followed the advice of one of the other reviewers and used balsamic vinegar, a mixture of 1/2 balsamic vinegar and 1/2 cherry balsamic vinegar. I cooked the broth, onions and balsamic vinegars for 5 minutes, then removed about 1 T of the broth mixture and added 1/2 t. of cornstarch, mixed well, then re-added the cornstarch mixture to the rest of broth mixture, added the whipping cream and simmered for another minute or so. Wonderful consistency for the sauce. I usually cook 6-7 oz. chicken breasts for my husband, which take about 6 min per side. My 4 oz portion cooked perfectly in 4 min per side. Served with mashed potatoes and sugar snap peas.
panamanorthchef Posted: 05/24/13
I am a personal chef. I tripled this recipe using exact amounts x3 and increased the cooking time. The vinegar was overwhelming in the finished dish. The chicken served cold the next day was, however, very flavorful. Will keep this recipe in my picnic file.