Baja California Chicken
Yield
8 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breasts
|
|
| 1 | x |
salt and black pepper
season |
*
|
| 4 | tablespoons |
tarragon vinegar
|
|
| 4 | tablespoons |
olive oil
|
|
| 2 | cloves |
garlic
|
|
| ⅔ | cup |
sherry
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breasts
|
|
| 1 | x |
salt and black pepper
season |
*
|
| 6E+1 | ml |
tarragon vinegar
|
|
| 6E+1 | ml |
olive oil
|
|
| 2 | cloves |
garlic
|
|
| 158 | ml |
sherry
dry |
*
|
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.
