California Sherry Chicken

California Sherry Chicken


"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."


30 m {{adjustedServings}} servings 301 cals
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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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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.
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  1. 187 Ratings


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 ...