Best 6 Chicken With Fresh Herbs And Sherry Wine Vinegar Recipes
Chicken with fresh herbs and sherry wine vinegar is a delicious and easy-to-make dish that is perfect for any occasion. The combination of fresh herbs, such as thyme, rosemary, and parsley, with the tangy flavor of sherry wine vinegar creates a unique and flavorful dish that is sure to impress your guests. This dish is also incredibly versatile and can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
Here are our top 6 tried and tested recipes!
CHICKEN WITH FRESH HERBS AND SHERRY WINE VINEGAR
Provided by Rozanne Gold
Categories Chicken Herb Broil Quick & Easy Dinner Vinegar Spring Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
- Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.
- Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken.
CHICKEN & GARLIC WITH FRESH HERBS
The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. -Jan Valdez, Lombard, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.
Nutrition Facts : Calories 203 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
CHICKEN WITH SHERRY VINEGAR SAUCE
From Cooking Light. Serving size: 1 chicken breast half and 1 tablespoon sauce. Per serving: 194 calories, 6.3 g fat, 27.4 g protein, 5.6 g carb, 0.4 g fiber, 78 mg cholesterol.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper.
- Heat butter and oil in a big nonstick skillet over medium-high heat.
- Add in chicken; cook 4 minutes on each side.
- Remove chicken from pan and keep warm.
- Add shallots to pan; stir/saute for 1 minute.
- Stir in chicken broth and vinegar; cook 2 minutes.
- Add in whipping cream; cook 1 minute.
- Serve sauce with chicken.
- Sprinkle with parsley.
Nutrition Facts : Calories 247.3, Fat 7, SaturatedFat 3, Cholesterol 111.5, Sodium 505.9, Carbohydrate 3.8, Fiber 0.1, Sugar 0.1, Protein 40.1
CHICKEN WITH FRESH HERBS AND SHERRY WINE VINEGAR
Mmmmmm.... A fantastic sounding recipe from Bon Apetit, June, 08. (I love that this recipe doesn't only rely on the acid from the vinegar- dry white wine adds to the delicious-ness!) *Original recipe states that it is "Even lovelier atop coarsley torn escarole." Yum!
Provided by hollyfrolly
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the herbs, oil, Sherry vinegar, Dijon and salt.
- Add chicken and coat.
- Preheat your broiler. Skin side down, arrange chicken on a rimmed baking sheet.
- Pour the remaining marinade over the chicken and broil for 4 minutes. Turn the chicken and continue to broil until cooked through and skin is browned (approx. 6 minutes).
- Transfer chicken to platter and add wine and cold butter to the juices on the pan.
- Place the baking sheet over two burners on your stove (medium heat). Cook until sauce is redued to about 1/2 cup. (Be sure to scrape up all of those lovely little brown bits from the pan for about 2 minutes.).
- Pour this sauce over the warm chicken.
Nutrition Facts : Calories 456.9, Fat 21.3, SaturatedFat 8, Cholesterol 182.1, Sodium 765.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 59.4
CRISP CHICKEN WITH SHERRY-VINEGAR SAUCE
Categories Chicken Garlic Roast Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put oven rack in upper third of oven and preheat oven to 450°F.
- Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.
- Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use fresh herbs: Fresh herbs add a lot of flavor to this dish, so don't skimp on them. If you can, use herbs from your own garden or a local farmers market.
- Don't overcrowd the pan: When you're searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it's golden brown: Sear the chicken over medium-high heat until it's golden brown on all sides. This will help to seal in the flavor and juices.
- Use a good quality sherry wine vinegar: The sherry wine vinegar adds a delicious tang to this dish, so make sure you use a good quality one.
- Let the chicken rest before serving: Once the chicken is cooked, let it rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken.
Conclusion:
This chicken with fresh herbs and sherry wine vinegar is a delicious and easy-to-make dish that's perfect for a weeknight dinner. The chicken is tender and flavorful, and the sauce is light and tangy. Serve it with your favorite sides, such as roasted vegetables or mashed potatoes.
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