CHICKEN BREAST WITH SWEET-AND-SOUR SHERRY SAUCE
Provided by Mark Bittman
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a 10-inch skillet over medium-high heat for a minute or two. Add the tablespoon of olive oil, then mushrooms and shallots, and turn heat to high. Cook, stirring occasionally, until mushrooms brown on edges, about 5 minutes.
- Add honey, and stir until it evaporates, less than a minute. Add vinegar, and cook, stirring occasionally, until mixture is dry, about 2 minutes. Add sherry, and cook, stirring once or twice, until mixture is syrupy and nearly dry, about 5 minutes. Add stock, and cook, stirring once or twice, until mixture thickens slightly, about 5 minutes. Reduce heat to medium low; keep warm.
- After adding stock to sauce, sprinkle chicken with salt and pepper and grill, broil or saute.
- When chicken is done, season sauce with salt and pepper and strain if you like; stir in remaining olive oil. Serve chicken with sauce spooned over it.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 2 grams, Sodium 865 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN WITH SWEET AND SOUR SHERRY SAUCE (MARK BITTMAN)
Make and share this Chicken With Sweet and Sour Sherry Sauce (Mark Bittman) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 57m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the broiler or start a grill; put a 10-inch skillet over med-high heat for a minute or two.
- Add in the tablespoon olive oil, then the mushrooms and shallot; turn the heat to high; cook/stir occasionally, until the mushrooms brown nicely on the edges, about 5 minutes.
- Add in the honey; stir until it evaporates, less than a minute.
- Add in the vinegar; cook/stir occasionally, until the mixture is dry, about 2 minutes.
- Add in the sherry; cook/stir once or twice, until the mixture is syrupy and nearly dry, about 5 minutes.
- Add in the stock and cook/stir once or twice, until the mixture thickens slightly, about 5 minutes.
- Decrease heat to med-low and keep warm.
- Sprinkle the chicken breasts with salt and pepper; broil or grill them for about 6 minutes, or until cooked through.
- When the chicken is done, season the sauce to taste with salt and pepper and strain it if you like.
- Stir in the remaining olive oil; serve the chicken with the sauce spooned over it.
Nutrition Facts : Calories 270.1, Fat 6, SaturatedFat 1, Cholesterol 68.4, Sodium 83.1, Carbohydrate 7.2, Sugar 3.6, Protein 27.6
CHICKEN WITH SOUR CHERRY SAUCE
I have seen this dish before with Duck, but the family not being big Duck eaters I use Chicken. Its so delicious, very easy and very colourful. Cherries must be pitted and I use black cherries.
Provided by Tisme
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- CHICKEN~.
- Brush the chicken with the soy sauce.
- Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.
- SAUCE~.
- *Drain the pitted black cherries and reserve the juice.
- Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.
- Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.
- Add cornflour paste stirring until combined (with no lumps) and thickened.
Nutrition Facts : Calories 337.6, Fat 14, SaturatedFat 4, Cholesterol 93.7, Sodium 136.8, Carbohydrate 20.4, Fiber 1.6, Sugar 15.4, Protein 31.9
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