Chicken and shallots in cream sherry and sherry vinegar

A nice way to cook chicken breasts, in what seems like a lot of vinegar. However it works very well, especially with the shallots.

Chicken and shallots in cream sherry and sherry vinegar

Servings:	Serves 2
Calories per serving:	560
Ready in:	35 minutes
Prep. time:	10 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	1st January 2023

Best recipe review Delicious 5/5 Could have done with more of the lovely sauce though! NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 medium sized chicken breasts, bone and skin removed
• 6 shallots, peeled and finely chopped
• Freshly ground black pepper
• 25 g butter
• A splash of olive oil
• 110 ml Cream Sherry
• 80 ml Sherry vinegar
• 1 teaspoon dried parsley
• 3 tablespoon double cream
• Pinch of sea salt

Method

1. Flatten the chicken breasts by covering with cling-film and beating with a rolling pin so they are of an even thickness
2. Heat the butter together with the freshly ground black pepper in a heavy based frying pan and brown the chicken breasts on both sides - about 4 minutes
3. Reduce the heat to low, cover and cook for 15 minutes until properly cooked. Discard any condensed water, remove the chicken pieces and keep warm.
4. Add the olive oil to the same pan and gently sauté the chopped shallots
5. Pour the sherry vinegar and cream sherry over the cooked shallots, add the parsley, season with salt an pepper and reduce by about half the amount
6. Allow the pan to cool a little so the cream does not seperate. Stir in the double cream, mix well
7. Dish up the chicken and pour the shallot sauce over the chicken

• 

  Reduce the shallot sauce by about half

• 

  Brown the chicken breasts in lovely butter

• 

  The basic ingredients for Chicken and shallots in cream sherry and sherry vinegar

Serving suggestions

Serve with roast potatoes and your choice of vegetables

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