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California Sherry Chicken

California Sherry Chicken

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Nikki

Nikki

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mermaid
53

mermaid

4/13/2007

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 own chicken broth (it's easy to do so). That will cut the salt content, and there will still be lots of flavor. Use other seasonings instead of salt to spice it up a bit. (Sage, rosemary, thyme, garlic, onion powder (not onion salt). It's easy to turn a salty recipe into something less salty. Good recipe, just needs tweaking to individual tastes. Don't be afraid to experiment with this one.

foxlaw
42

foxlaw

4/14/2007

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 meal how wonderful it tasted, and one guest just called again when she got home to say how good dinner was! As many other reviewers said, make 3+ times the sauce, add MULTIPLE TIMES FRESH PRESSED GARLIC (you can NEVER have too much fresh garlic), add some crushed rosemary and sage to your chicken flour (you need more of that than the recipe calls for too), DON't overcook your juliened vegetables or chicken (do veggies in the last 7 minutes of simmering the chicken), and skip the salt in the flour part of recipe because cooking sherry has enough salt. Try oven baked potatoes w/ Lipton onion soup, crushed garlic, pepper, and parsley as a side dish. Serve chardonnay for dinner. Many compliments will ensue, I promise.

Ashley
35

Ashley

5/3/2006

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 simmer for longer than the recipe stated (probably 30-40 min) and it soaked up the sauce. The chicken was fantastic, but next time I'll use more sherry and chicken broth. I served this over rice and it was fabulous. :) thank you.

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