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.
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon butter
1 teaspoon olive oil
1/2 cup minced shallots
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons sherry vinegar
2 tablespoons whipping cream
1 tablespoon chopped fresh parsley
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.
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.
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.