Chicken with Sherry-Soy Sauce
Find a Conversation
Chicken with Sherry-Soy Sauce
| Mon, 02-11-2008 - 12:20pm |
Chicken with Sherry-Soy Sauce

Cook the reduction in the same pan used for the chicken to give the sauce more flavor. To round out the meal, serve alongside bagged salad greens and quick-cooking rice noodles.


Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry sherry
1 tablespoon sugar (substitute Splenda)
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper
1 teaspoon sesame oil
1/4 cup thinly sliced green onions, optional
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.
Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon onions)
CALORIES 230 (13% from fat); FAT 3.3g (sat 0.7g,mono 1g,poly 1g); PROTEIN 39.9g; CHOLESTEROL 99mg; CALCIUM 27mg; SODIUM 528mg; FIBER 0.3g; IRON 1.6mg; CARBOHYDRATE 4.7g
Cooking Light, DECEMBER 2005
Cook the reduction in the same pan used for the chicken to give the sauce more flavor. To round out the meal, serve alongside bagged salad greens and quick-cooking rice noodles.
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry sherry
1 tablespoon sugar (substitute Splenda)
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper
1 teaspoon sesame oil
1/4 cup thinly sliced green onions, optional
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.
Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon onions)
CALORIES 230 (13% from fat); FAT 3.3g (sat 0.7g,mono 1g,poly 1g); PROTEIN 39.9g; CHOLESTEROL 99mg; CALCIUM 27mg; SODIUM 528mg; FIBER 0.3g; IRON 1.6mg; CARBOHYDRATE 4.7g
Cooking Light, DECEMBER 2005


