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Title: Chicken Saute With Sherry Vinegar Sauce
Yield: 6

Ingredients

     10    skinless boneless chicken
           -breasts
      1    salt and pepper; to taste
      1    all-purpose flour
      3 tb extra virgin olive oil; note
           - 1
    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 tb honey
  1 1/2 ts sugar
      3 c  nonfat veg chicken broth;
           -low sod, or
      1    fatfree chicken broth
  1 1/2 c  coarsely chopped peeled plum
           - tomato; es
  1 1/2 tb dijon mustard

Instructions

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 chicken 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


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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 pieces 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 that 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 that were in the recipe so don't necessarily
go by my time figures. I hope that you enjoy this as much as we did.

Per serving: 561 Calories (kcal); 12g Total Fat; (19% calories from fat);
97g Protein; 12g Carbohydrate; 228mg Cholesterol; 560mg Sodium
Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates

Recipe by: Adapted from Food & Wine, Nov 1999

Converted by MM_Buster v2.0n.

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