Chicken with Sherry-Soy Reduction Sauce
- Cooking spray
- 4 skinless ((6-ounce) boneless chicken breast halves)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup dry sherry
- 1 Tbs sugar
- 2 Tbs low-sodium soy sauce
- 2 Tbs red wine vinegar
- 1/8 tsp crushed red pepper
- 1 tsp sesame oil
- 1/4 cup thinly sliced green onions
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
- Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.
