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Name: Chicken Saute with Sherry Vinegar Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 c Nonfat Veg Chicken Broth;; 10 Skinless Boneless Chicken; 1/2 c Water; 1/2 c Finely Chopped Shallots; 1 1/2 c Coarsely Chopped Peeled Plum; salt and pepper to taste; 1/2 c Sherry Vinegar; Preferably; 3 tb Extra Virgin Olive Oil; Note; 1 1/2 ts Sugar; 1/3 c Dry Sherry; Plus; 1 1/2 tb Dijon mustard; All-purpose flour; 1 1/2 tb Honey

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INGREDIENTS

3 c Nonfat Veg Chicken Broth;
10 Skinless Boneless Chicken
1/2 c Water
1/2 c Finely Chopped Shallots
1 1/2 c Coarsely Chopped Peeled Plum
salt and pepper ; to taste
1/2 c Sherry Vinegar; Preferably
3 tb Extra Virgin Olive Oil; Note
1 1/2 ts Sugar
1/3 c Dry Sherry; Plus
1 1/2 tb Dijon mustard
All-purpose flour
1 1/2 tb Honey

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 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 NOTES : Cal 438.1 Total Fat 11.6g Sat Fat 2.2g Carb 11.1g Fib 0.8g Pro 74.1g Sod 383mg CFF 23/5% Recipe by: Adapted from Food & Wine, Nov 1999 Posted to EAT-LF Digest by Reggie Dwork on Oct 13, 1999,

NOTES

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Chicken Saute with Sherry Vinegar Sauce

3 c Nonfat Veg Chicken Broth;
10 Skinless Boneless Chicken
1/2 c Water
1/2 c Finely Chopped Shallots
1 1/2 c Coarsely Chopped Peeled Plum
 salt and pepper to taste
1/2 c Sherry Vinegar; Preferably
3 tb Extra Virgin Olive Oil; Note
1 1/2 ts Sugar
1/3 c Dry Sherry; Plus
1 1/2 tb Dijon mustard
 All-purpose flour
1 1/2 tb Honey

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  74.1g Sod 383mg CFF 23/5%    Recipe by: Adapted from Food & Wine, Nov 1999    Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 13,  1999,

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Nutrition

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Serving Size: 1 Serving (289g)
Recipe Makes: 6 servings

Calories: 206
Calories from Fat: 43 (21%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1.1g
Cholesterol 98mg		30 %
Sodium 678.8mg		23 %
Potassium 410.6mg		11 %
Total Carbohydrate 8.1g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 7.9g
Protein 31.2g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 206

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