Baja California Chicken
Submitted by ebleither
Golden sautéed chicken breasts finished with dry sherry, tarragon vinegar, and garlic. A simple Baja-inspired dinner ready in just 30 minutes.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minSometimes the best chicken recipes are the ones that don’t try too hard, and this Baja California Chicken is exactly that.
Chicken breasts get a quick sear in olive oil and tarragon vinegar with pressed garlic until they’re golden on the outside, then a splash of dry sherry goes over the top before a short stint in the oven finishes them off.
The sherry brings a warm, nutty depth that pairs with the tangy vinegar in a way that tastes way more complex than the effort involved.
Dinner on the table in 30 minutes, six ingredients, one skillet plus one baking pan. That’s it.
Kitchen Tips
- Don’t skip the tarragon vinegar. Regular white wine vinegar works in a pinch, but tarragon adds an herbal note that makes this dish stand out.
- Press the garlic directly into the oil for maximum flavor release.
- Let the chicken rest a few minutes after pulling it from the oven so the juices redistribute.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Put the oil and vinegar into a skillet and press garlic into the mixture.
While the pan is heating up, sprinkle the seasoned salt and pepper onto the chicken.
Sauté the chicken breasts until they are golden brown.
Place chicken into a baking pan and pour sherry over chicken.
Place pan in the oven for 10 minutes.
Serve and enjoy.
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