Sherry, Red Pepper And Toasted Garlic Pan Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

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

Recipe

• 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.