Chicken with sherry marinade


Makes 4 servings

Sherry wine from the liquor store provides a flavor far superior to "cooking sherry" from the supermarket, which is overly salty. Serve this chicken dish with the vegetables appearing in this column tomorrow.

For the marinade

2 tablespoons soy sauce

1 tablespoon dry sherry

1 tablespoon canola oil

1 clove garlic, minced

1 teaspoon finely minced fresh ginger

¼ teaspoon freshly ground pepper

For the chicken

4 boneless, skinless chicken breast halves

Olive oil or vegetable oil spray


Whisk together the marinade ingredients in a small bowl.

Pour about half of the marinade into the bottom of a shallow glass baking dish or flat refrigerator container. Place the chicken breasts atop; cover with the remaining marinade.

Refrigerate, covered, for at least 30 minutes or for as long as 24 hours, turning the chicken occasionally.

When ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler. Lightly oil a broiler pan or baking sheet. Place the chicken on the prepared pan, reserving the excess marinade.

Broil the chicken for 5 minutes; turn and brush with the marinade. Broil the second sides for about 5 minutes, or until the chicken is cooked through at the thickest points; discard the remaining marinade.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.