- 4 skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1/2 cup cooking sherry
- 1/2 cup chicken broth
- 1 clove garlic, minced
- 1/2 lemon
- 4 carrots
- 4 zucchini squashes, julienned
- Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal bag and shake to coat. Remove chicken from bag, shaking off excess flour.
- Heat oil in a large skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside.
- In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside.
- In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.
04/30/2018
recipepes.com
California Sherry Chicken, recipe
PT15M
PT1H
5
455 calories
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