Sherry vinegar lends sauteed chicken breasts a complex tang in this simple but luxurious one-pan dish. If you don't have sherry vinegar on hand, substitute dry sherry wine or balsamic vinegar.
I make this recipe on a regular basis. I use sherry because I have never been able to find sherry vinegar, and I often add an extra splash. The news that I am making this for dinner always puts my husband in a good mood. It is his favorite thing that I make.
We liked this and I think it's a good middle-of-the-road quick recipe. A half teaspoon of cornstarch mixed into the chicken broth really helps the sauce. Reading the reviews, I was afraid of vinegar over-kill and thus used only 2 TB sherry vinegar along with 1 TB sherry. Think next time I will go with all sherry vinegar because I missed the expected "tang." I made half the chicken but all the sauce and served with mashed potatoes and beet greens. Simple and tasty.
This chicken recipe is absolutely fabulous. My husband said it was the best chicken I have ever made. I made it a week ago and he is still talking about it. I did have to thicken the sauce with a little cornstarch and water. I also added a little bit more chicken stock and cream as I thought the vinegar taste was a little strong. I served it with mashed potatoes and broccoli. Similar to the other reviews, I had to cook my chicken a bit longer to ensure it was done.
Very quick and very simple. Left a really good taste in my mouth.
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.
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.
outstanding. the sherry wine vinegar and shallots really make this an awesome dish
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.
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.
Fantastic! I cook the shallots and the sauce a little longer to reduce and thicken. Made it twice now and just love it.
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.
easy and delish
SO good! Made with balsamic vinegar. Everyone VERY impressed with taste, 3-year-old loved it too. Definately making this one again... YUM!