Sherry, Red Pepper and Toasted Garlic Pan Sauce |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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From Cook's Illustrated, September and October 2007 Ingredients:
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 |
Directions:
1. 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.
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