Sherry, Red Pepper And Toasted Garlic Pan Sauce - cooking recipe

Ingredients

2 teaspoons vegetable oil
3 medium garlic cloves
1 teaspoon all-purpose flour
1/4 teaspoon paprika
3/4 cup chicken broth
1/2 cup dry sherry
1 teaspoon dry sherry
1/4 cup jarred roasted red pepper
1/3 teaspoon chopped fresh thyme leave
1 tablespoon cold unsalted butter
salt
black pepper

Preparation

Add oil to empty skillet used to cook chicken and return pan to low heat. Add garlic and cook, stirring constantly for a couple of minutes until lightly browned, Add flour and paprika, cook, stirring constantly for 30 seconds. Add broth and 1/2 cup sherry, increase heat to medium-high and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly for 3-5 minutes until reduced to 3/4 cup. Stir in any accumulated chicken juices, return to simmer and cook 30 seconds. Turn off heat. Pat dry and dice the peppers into 1/4 inch pieces. Whisk in peppers, thyme, butter and remaining teaspoon sherry, season with salt and pepper. Spoon over cutlets and serve immediately.