4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

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.

How to Make It

Sprinkle chicken with salt and pepper. Heat the butter and oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove from pan; keep warm. Add shallots to pan; sauté 1 minute. Stir in chicken broth and vinegar, and cook 2 minutes. Add whipping cream; cook 1 minute. Serve sauce with the chicken. Sprinkle with parsley.

Ratings & Reviews

EllenDeller's Review

October 27, 2014
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.

kjhirth's Review

May 04, 2014
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.

sukeedog's Review

April 18, 2014

calteri's Review

January 19, 2014
Very quick and very simple. Left a really good taste in my mouth.

panamanorthchef's Review

May 24, 2013
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.

gadrie's Review

May 14, 2012

GolfGal's Review

April 11, 2011
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.

timnjulie's Review

January 31, 2011
outstanding. the sherry wine vinegar and shallots really make this an awesome dish

taffyhhh's Review

November 11, 2010
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.

laylaz777's Review

November 14, 2009
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.