Sherry, Red Pepper, And Toasted Garlic Pan Sauce
Makes Enough For 1 Recipe Sautéed Chicken Cutlets
Ingredients
2 teaspoons vegetable oil
3 garlic cloves, minced
1 teaspoon all-purpose flour
1⁄4 teaspoon paprika
3⁄4 cup low-sodium chicken broth
1⁄2 cup plus 1 teaspoon dry sherry
1⁄4 cup jarred roasted red peppers, patted dry and cut into 1⁄4-inch pieces
1 tablespoon unsalted butter, chilled
1⁄2 teaspoon chopped fresh thyme
Salt and pepper
Instructions
Heat oil and garlic in now-empty skillet over low heat. Cook, stirring often, until garlic turns golden but not brown, about 1 minute. Add flour and paprika and cook, stirring constantly, for 30 seconds. Slowly whisk in broth and 1⁄2 cup sherry, scraping up any browned bits. Bring to simmer and cook until reduced to 3⁄4 cup, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook for 30 seconds. Off heat, whisk in peppers, butter, thyme, and remaining 1 teaspoon sherry. Season with salt and pepper to taste. Pour sauce over chicken and serve immediately.
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