Chicken Saute With Sherry Vinegar Sauce Recipe

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Servings: 6


Cost per serving $0.97 view details
  • 10 x Skinless Boneless Chicken Breasts Salt And Pepper To Taste All-Purpose Flour
  • 3 Tbsp. Extra Virgin Extra virgin olive oil Note 1
  • 1/2 c. Finely Minced Shallots
  • 1/3 c. Dry Sherry Plus
  • 1/2 c. Water
  • 1/2 c. Sherry Vinegar Preferably Aged
  • 1 1/2 Tbsp. Honey
  • 1 1/2 tsp Sugar
  • 3 c. Nonfat Veg Chicken Broth, Low Sod Or possibly Fatfree Chicken Broth
  • 1 1/2 c. Coarsely Minced Peeled Plum Tomatoes
  • 1 1/2 Tbsp. Dijon Mustard


  1. Note 1: Original used 4 Tablespoons extra virgin extra virgin olive oil. I got by with 3 because I sprayed the nonstick pan first and cooked the chicken with a cover.
  2. Season the chicken with salt and pepper. Lightly coat the chicken pcs with flour.
  3. In a large heavy skillet, heat the oil. Add in the chicken to the skillet and cook over moderate heat, turning once, till golden brown, about 3 minutes per side.
  4. Transfer the chicken to a platter.
  5. Add in the shallots to the skillet, cover and cook over moderately low heat, stirring occasionally, till softened, about 5 minutes. Uncover and cook over moderately high heat till golden, about 2 minutes longer. Add in the sherry and cook for 4 minutes, then stir in the sherry vinegar and sugar and cook till slightly thickened, 3 - 4 minutes. Stir in the stock, tomatoes and mustard and season with salt and pepper.
  6. Add in the chicken back to the skillet and bring to a simmer. Cover partially and cook on simmer for 20 min or possibly till cooked through. Transfer the chicken to a plate and keep hot. Simmer the sauce till slightly thickened, about 10 minutes. Return the chicken to the sauce and serve.
  7. This was very time consuming but turned out incredibly good!! It is definitely a keeper.
  8. This was very time consuming but worth the time and effort. I decided to do this by myself .... sigh!! So I put the flour and salt into a paper bag so I could toss the chicken in it. Well ... the paper bag leaked and I had flour on me and the footplate of my chair ... made the perfect outline of my feet and toes. Then I had 2 extra pcs of chicken so I decided to just put them into a ziplock to save them for another meal. I got one in and the 2nd one fell onto the footplate of the chair (missed my feet though). So, I got some water and soap and cleaned off the flour (the gluten started to do its thing when it got wet of course), and then sprayed the whole footplate with lysol. Well, wanting to be sure to get it good and clean and sprayed ... I sprayed a little too much on. I drove around and around my island (while the food was cooking) so which I could dry off the lysol. Next, when I was adding the shallots I missed and about half went on the floor ... got to chop another shallot. The cooking seemed to take longer then the times which were in the recipe so do not necessarily go by my time figures. I hope which you enjoy this as much as we did.
  9. I was thinking of trying this with which fig balsamic - the bottle is only half gone. maybe half fig and half sherry vinegar. [Pat_H


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Nutrition Facts

Amount Per Serving %DV
Serving Size 206g
Recipe makes 6 servings
Calories 66  
Calories from Fat 3 5%
Total Fat 0.35g 0%
Saturated Fat 0.06g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 235mg 10%
Potassium 234mg 7%
Total Carbs 11.14g 3%
Dietary Fiber 1.0g 3%
Sugars 7.3g 5%
Protein 1.98g 3%
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