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Sherried Chicken Cutlets

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Sherried Chicken Cutlets

Sherried Chicken Cutlets
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
By Kemp Minifie
Sherry is one of my secret weapons in the kitchen and I use it often -- a few tablespoons here and there -- to add a little nuance to many dishes. It's a bit like a chameleon in its ability to play well with ingredients from different cuisines, but in this recipe, it's partnered with a few signature flavors of its native Spain -- paprika, almonds and olive oil -- to make a very easy sauce for chicken that tastes at once both familiar and yet a little exotic.


  • 1 1/2 pounds chicken breast cutlets (a.k.a. thin sliced chicken breasts)
  • 2 tablespoons paprika (sweet)
  • 3 tablespoons olive oil
  • 1/4 cup sliced almonds
  • 1/2 cup medium-dry Sherry
  • 2 tablespoons unsalted butter, cut into 2 pieces


  • Arrange cutlets in one layer on a tray or baking sheet and season both sides with paprika and salt and pepper.
  • Heat a 12-inch heavy skillet (not non-stick) over moderately high heat until hot. Add 1 tablespoon oil and swirl to coat bottom. Cook chicken in batches (don't crowd pan), turning once or twice, until just cooked through (adjust heat lower as necessary to keep bits on bottom from burning and add remaining tablespoon oil when pan begins to look dry in subsequent batches), 2 to 3 minutes total per batch.
  • Transfer chicken as cooked to a platter and keep warm, loosely covered with foil.
  • Add remaining oil and almonds and cook over moderate heat, stirring, until almonds are pale golden. Transfer almonds with a slotted spoon to a small bowl.
  • Add Sherry and boil, stirring and scraping up brown bits, until reduced by half.
  • Add chicken juices accumulated on platter and bring to a boil. Remove skillet from heat and add butter, stirring until incorporated and sauce is smooth.