Sherry, Red Pepper, and Toasted Garlic Pan Sauce

• servings: 4 servings

Ingredients

2 teaspoons, vegetable oil

3 , medium garlic cloves, minced

1 teaspoon, all-purpose flour

1/4 teaspoon, paprika

3/4 cup, low-sodium chicken broth

1/2 cup, dry sherry plus an additional 1 teaspoon

1/4 cup, jarred roasted red peppers, patted dry and cut into 1/4-inch dice

1/2 teaspoon, chopped fresh thyme leaves

1 tablespoon, cold unsalted butter

Salt and ground black pepper

Directions

Use the fond from pan roasting chicken to make this lighter pan sauce.

FOR THE SAUCE: Add oil to empty skillet used to cook chicken and return pan to low heat. Add garlic and cook, stirring constantly, until lightly browned, 30 to 60 seconds. Add flour and paprika; cook, stirring constantly, 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 until reduced to 3/4 cup, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in peppers, thyme, butter, and remaining teaspoon sherry; season with salt and pepper. Spoon over chicken and serve immediately.

Nutrition

• Calories: 2254