Rating: 4 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 8

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.

Recipe by Cooking Light December 2004

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

194 calories; calories from fat 29%; fat 6.3g; saturated fat 2.9g; mono fat 2.2g; poly fat 0.6g; protein 27.4g; carbohydrates 5.6g; fiber 0.4g; cholesterol 78mg; iron 1.3mg; sodium 457mg; calcium 33mg.
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