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Nutrition Facts
Serving Size 116 g
(Approx. 4 Servings)
Amount Per Serving
Calories 340 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 600 mg 25%
Total Carbohydrate 5 g 2%
Dietary Fiber 0 g 0%
Sugars 4 g
Protein 23 g
Vitamin A 8% Iron 4%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Seared Chicken with Sherry Shallot Butter Sauce
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 Tbsp unsalted butter, divided use
4 chicken breasts, butterfly chicken if too thick, as needed
1/2 cup(s) Four J Sherry Shallot Vinaigrette
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Instructions

1
In a non-stick sauté pan adding butter to melt.
2
Season chicken liberally with salt and pepper on both sides as necessary.
3
Add chicken breasts to pan and cook 5 to 7 minutes before turning to get a good sear.
4
Turn heat down to low, and finish cooking. Internal temperature should reach 165ºF.
5
Transfer chicken to serving dish to rest while making sauce.
6
In the same pan, turn heat back to medium adding sherry vinaigrette, scraping up any brown bits left from chicken.
7
Bring sauce to a simmer and add remaining butter.
8
Whisk sauce until just thick, pour sauce over chicken and serve immediately.
9
Garnish with fresh herbs if desired and season to taste as needed.

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