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Chicken with Potatoes and Sherry Vinegar Pan Sauce

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Ingredients

Adjust Servings:
3 tablespoons olive oil, divided
¾ pound baby yellow potatoes (about 8), quartered
¾ teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
3 large shallots, peeled and cut into ¾-inch pieces (about ¾ cup)
2 (8-ounce) boneless skinless chicken breasts
2 tablespoons sherry vinegar
1 tablespoon capers, drained
2 tablespoons chopped fresh parsley
Sherry Vinegar Pan Sauce
½ cup chicken broth
½ teaspoon all-purpose flour
1 tablespoon sherry vinegar
teaspoon kosher salt
teaspoon ground black pepper
½ teaspoon unsalted butter

Chicken with Potatoes and Sherry Vinegar Pan Sauce

Features:
  • Gluten Free
Cuisine:

Ingredients

  • Sherry Vinegar Pan Sauce

Directions

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Steps

1
Done

Preheat oven to 425°.

2
Done

In a 12-inch ovenproof skillet, heat 2 tablespoons oil over medium-high heat. Add potatoes; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until browned, 3 to 4 minutes. Add shallot; cook for 1 minute. Remove potato mixture from skillet; set aside.

3
Done

Add remaining 1 tablespoon oil to skillet; heat over medium-high heat. Sprinkle chicken with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Add chicken to skillet; cook until browned, 2 to 3 minutes per side. Spoon potato mixture around chicken; drizzle with vinegar. Transfer skillet to oven.

4
Done

Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165° and potatoes are tender, about 20 minutes. Remove from oven; stir in capers, and sprinkle with parsley.

5
Done

Transfer chicken and potato mixture to a platter, reserving browned bits in bottom of skillet for Sherry Vinegar Pan Sauce. Serve chicken and potatoes with Sherry Vinegar Pan Sauce.

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Pan Roasted Chicken Thighs
easy chicken marinade |
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Provence Herbs Marinaded Chicken and Green Beans
previous
Pan Roasted Chicken Thighs
easy chicken marinade |
next
Provence Herbs Marinaded Chicken and Green Beans

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