Chicken Breast Saut? with Garlic-Sherry Vinegar Sauce and Almonds

Ready in 45 minutes

Top-ranked recipe named "Chicken Breast Saut? with Garlic-Sherry Vinegar Sauce and Almonds"

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Do up to a day ahead by cooking up to the point of adding butter. Refrigerate chicken in its sauce. Reheat together. Once chicken is hot, remove it to a serving platter and finish the sauce with the butter.


Ingredients

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1 1/2 cups good-tasting chicken broth
2 to 3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts; (organically raised, if possible)
Salt; and freshly ground black pepper
6 large cloves garlic; thinly sliced
1 cup Spanish sherry vinegar; (like La Posada or Sanchez Romate)
2 teaspoons cold unsalted butter
1/2 cup whole salted almonds; coarsely chopped
1 1/2 tablespoon Brown sugar

Original recipe makes 4 Servings

Servings  

Preparation

1. In a 10-inch saut? pan (preferably not nonstick) boil down broth until reduced by about two-thirds. Pour into a container and set aside. Wash and dry saut? pan.

2. Film the pan with the oil. Heat over medium-high. Add chicken, sprinkling with salt and pepper. Sear quickly on both sides. Lower heat to medium-low. Cook, uncovered, 6 minutes to a side, or until firm but not springy when pressed. Remove chicken to a serving platter and keep warm.

3. For the sauce, add the garlic, brown sugar, and vinegar to the pan. Simmer, scraping up any brown bits in the pan, until vinegar is reduced by a bit more than three-quarters. You want it to be syrupy and leave an open path where you can see the bottom of the pan when you run a spatula through it.

4. Stir in broth and simmer 2 minutes, or until sauce is rich tasting. Adjust salt and pepper. Swirl in the butter until it's barely melted. Immediately pour sauce over the chicken, topping it with the almonds. Serve hot with rice and steamed green beans.

Notes

Making Ahead: Do up to a day ahead by cooking up to the point of adding butter. Refrigerate chicken in its sauce. Reheat together. Once chicken is hot, remove it to a serving platter and finish the sauce with the butter.

Credits

Added on Award Medal
Calories Per Serving: 323 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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