Chicken Saute With Sherry Vinegar Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken/tur, Eat-lf mail, Low fat, Main dishes | 6 | Servings | |
INGREDIENTS
| 10 | Skinless Boneless Chicken | |
| Breasts | ||
| Salt And Pepper, To Taste | ||
| All-Purpose Flour | ||
| 3 | T | Extra Virgin Olive Oil, Note |
| 1/2 | c | Finely Chopped Shallots |
| 1/3 | c | Dry Sherry, Plus |
| 1/2 | c | Water |
| 1/2 | c | Sherry Vinegar, Preferably |
| Aged | ||
| 1 1/2 | T | Honey |
| 1 1/2 | t | Sugar |
| 3 | c | Nonfat Veg Chicken Broth |
| Low Sod Or Fatfree | ||
| Chicken | ||
| Broth | ||
| 1 1/2 | c | Coarsely Chopped Peeled Plum |
| Tomatoes | ||
| 1 1/2 | T | Dijon Mustard |
| 74 | g Sod 383mg CFF 23/5% |
INSTRUCTIONS
1 Note 1: Original used 4 T extra virgin olive oil. I got by with 3 because I sprayed the nonstick pan first and cooked the chicken with a cover. Season the chicken with salt and pepper. Lightly coat the chicken pieces with flour. In a large heavy skillet, heat the oil. Add the chicken to the skillet and cook over moderate heat, turning once, until golden, about 3 min per side. Transfer the chicken to a platter. Add the shallots to the skillet, cover and cook over moderately low heat, stirring occasionally, until softened, about 5 min. Uncover and cook over moderately high heat until golden brown, about 2 min longer. Add the sherry and cook for 4 min, then stir in the sherry vinegar and sugar and cook until slightly thickened, 3 - 4 min. Stir in the stock, tomatoes and mustard and season with salt and pepper. Add the chciken back to the skillet and bring to a simmer. Cover partially and cook on simmer for 20 minutes or until cooked through. Transfer the chicken to a plate and keep warm. Simmer the sauce until slightly thickened, about 10 min. Return the chicken to the sauce and serve. This was very time consuming but turned out incredibly good!! It is definitely a keeper. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 438.1 Total Fat 11.6g Sat Fat 2.2g Carb 11.1g Fib 0.8g Pro Recipe by: Adapted from Food & Wine, Nov 1999 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 13, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 523
Calories From Fat: 68
Total Fat: 7.5g
Cholesterol: 117.7mg
Sodium: 1026.3mg
Potassium: 870.7mg
Carbohydrates: 56.5g
Fiber: 2.8g
Sugar: 12g
Protein: 50.9g