Oh, Sherry...

I had a package of chicken breasts in the fridge that had to be used up TODAY. Talk about waiting until the last minute! As well as a lone zucchini left over from the hundreds of mini muffins I've been churning out lately. I was in the mood for something saucy and rich but was not about to step out of the house to pick up any extra ingredients. 

A little cream and a lot of sherry came together to make a sweet and creamy sauce for an otherwise rather dull chicken. It was delicious over some steamed brown rice.

Pan-seared Chicken Breasts With Sherry Cream Sauce

• 4 chicken breasts; rinsed in cold water and dried well with paper towels; pounded out until about 1/3 to 1/2 inch thick and even
• kosher salt and freshly ground pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 2 shallots or 1/2 onion, diced
• 1 zucchini, sliced into 1/4 inch thick rounds
• 1 cup of sherry
• 1/2 cup of heavy cream

Salt and pepper both sides of the chicken breasts.

Heat up the olive oil in a large non-stick pan over medium-high heat.

When the oil is glistening hot, add the chicken and cook for 4-5 minutes (depending on the thickness of the breast). Should be golden brown in color. Flip them over and cook for 4-5 more minutes on the other side or until just cooked through. Set aside on a plate. Cover with foil.

Heat the pan back up over medium-high heat. Add the butter, shallots and zucchini. Cook for about 4 minutes or until shallots have softened. Stirring occasionally.

Turn up the heat and add the sherry. When it comes to a boil, turn heat back down to a simmer  and cook for about 3-4 minutes, scraping the brown bits off the bottom of the pan.

Add the cream and cook for about 3 minutes or until slightly thickened. Salt and pepper to taste.

Plate the chicken and generously spoon the sauce over the breasts. Serve immediately.

Cool Tools: