California Sherry Chicken

California Sherry Chicken

135

"Chicken with a hint of lemon, sherry and garlic served with veggies like zucchini and carrots. Like, totally California Sherry Chicken, dude! Serve with roasted potatoes or Fettuccine Alfredo, if desired."

Ingredients

30 m servings 301 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 894 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Reviews

135
  1. 187 Ratings

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Most helpful

I reserve 5 stars for recipes that cause family and guests to NOT SHUT UP for days. This is a foolproof 4+++ star recipe. My family and guests commented numerous times throughout the mea...

Most helpful critical

Many are complaining this dish is too salty. Don't use cooking sherry. It's loaded with salt. Use a good sherry, not necessarily an expensive one. Use a no salt added chicken broth or make your ...

Many are complaining this dish is too salty. Don't use cooking sherry. It's loaded with salt. Use a good sherry, not necessarily an expensive one. Use a no salt added chicken broth or make your ...

I reserve 5 stars for recipes that cause family and guests to NOT SHUT UP for days. This is a foolproof 4+++ star recipe. My family and guests commented numerous times throughout the mea...

This was extremely good. I added fresh mushrooms and used 3 garlic cloves. Plus, I took everyone's advice and doubled the sauce. I might actually triple it next time because I let the chicken ...

Very good! After I dipped chicken in flour, I dipped the chicken in Egg to give it a thicker coating. Then I cooked as directed. My hubby loved it!

Very good. I find if you slice the breasts thin and pound to a 1/4 inch you can quickly saute them in butter and olive oil, remove them to a warm platter, make the sauce and return the chicken ...

This was one of the best and easiest recipes I've ever tried. Even after 28 years of marriage, my husband said this was one of my best!! I added fresh rosemary and fresh oregano to the sauce a...

Great recipe!! Excuded the flour, and used butter/olive oil instead; added more sherry, garlic & olive oil and used snow peas and fresh basil in last few minutes. Topped with fresh parmesan regg...

Regarding the sodium content in this recipe, it most likely comes from the chicken broth. I use organic low-sodium chicken broth which has only 70mg of sodium per 1 cup serving.

I simmered with the lid off most of the time. Isn't a saucy recipe, so serve with a flavored rice of pasta side.