You are here

Chicken with Sherry-Vinegar Sauce

tvcadillac's picture
In this week's edition of "Cooking with Chef Hermann," the Chef will be cooking up chicken in a sherry-vinegar sauce.
  Chicken breast 1 Pound
  Salt 1 Teaspoon
  Flour 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
  Butter 1 Tablespoon
  Smoky paprika 1 Pinch
  Sherry vinegar 1 Cup (16 tbs)
  Chicken broth 1 Cup (16 tbs)
  Honey 1 Teaspoon
  Chopped parsley 1 Teaspoon

1. Pre heat the oven to 420 degrees Farenheit.

2. Take the chicken breasts and salt them generously.
3. Dredge them in the flour.
4. Heat a heavy bottomed pan or a non stick skillet and place the chicken breasts in it skin side down. Cook them until they are crisp on the outside.
5. Place them on baking tray lined with tin foil.
6. Drizzle some of the fat in the pan left over after the chicken breasts are done cooking.
7. Finish them off in the oven at 420 degrees for 20 minutes.
8. Throw off the remaining fat from the pan used for browning the chicken.
9. Add the butter in the pan.
10.Sprinkle in the smoked paprika.
11.Pour in the sherry vinegar and the chicken broth and give it a stir.
12.Add a teaspoon of honey to it and let it get reduced.
13.Sprinkle in the chopped parsley and pour in a bowl.

14.Take the chicken breasts out of the oven and plate them. Serve the bowl of the sauce on the side and garnish with a sprig of parsley.

Recipe Summary

Difficulty Level: 
Cook Time: 
20 Minutes

Rate It

Your rating: None
Average: 3.7 (3 votes)


Chicken With Sherry-Vinegar Sauce Recipe Video