Sherry, Red Pepper And Toasted Garlic Pan Sauce
- 2 teaspoons vegetable oil
- 3 medium garlic cloves
- 1 teaspoon all-purpose flour
- 1/4 teaspoon paprika
- 3/4 cup chicken broth
- 1/2 cup dry sherry
- 1 teaspoon dry sherry
- 1/4 cup jarred roasted red pepper
- 1/3 teaspoon chopped fresh thyme leave
- 1 tablespoon cold unsalted butter
- salt
- black pepper
- Add oil to empty skillet used to cook chicken and return pan to low heat. Add garlic and cook, stirring constantly for a couple of minutes until lightly browned, Add flour and paprika, cook, stirring constantly for 30 seconds. Add broth and 1/2 cup sherry, increase heat to medium-high and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly for 3-5 minutes until reduced to 3/4 cup. Stir in any accumulated chicken juices, return to simmer and cook 30 seconds. Turn off heat. Pat dry and dice the peppers into 1/4 inch pieces. Whisk in peppers, thyme, butter and remaining teaspoon sherry, season with salt and pepper. Spoon over cutlets and serve immediately.
vegetable oil, garlic, flour, paprika, chicken broth, dry sherry, sherry, red pepper, thyme, cold unsalted butter, salt, black pepper
Taken from www.food.com/recipe/sherry-red-pepper-and-toasted-garlic-pan-sauce-300329 (may not work)