Garlic Sherry and Roasted Red Pepper Sauce

1. Toast Garlic

Begin by heating 2 teaspoons of vegetable oil in a skillet over medium heat. Once the oil is hot, add the minced garlic and cook for about one minute until it turns a golden color.

2. Add Flour and Paprika

Next, sprinkle in the all-purpose flour and paprika, stirring continuously for about 30 seconds.

3. Add Broth and Sherry

Pour in the chicken broth and 0.5 cups of dry sherry, then whisk the mixture while scraping the bottom of the skillet to incorporate any browned bits. Allow this to simmer for 3 to 5 minutes, reducing the liquid to concentrate the flavors.

4. Add Chicken Juices

Add any accumulated chicken juices to the skillet, stirring them in and returning the mixture to a simmer for about 30 seconds.

5. Finish Sauce

Remove the skillet from the heat and stir in the roasted red peppers, chilled butter, fresh thyme, and the remaining 1 teaspoon of dry sherry. Season the sauce with salt and pepper to taste.

6. Serve

Finally, pour the sauce over your sautéed chicken cutlets, allowing the rich and flavorful mixture to coat the chicken thoroughly.