California Sherry Chicken

4.3
(195)

Chicken with a hint of sherry, lemon, 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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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4

Ingredients

  • 4 skinless, boneless chicken breast halves

  • ¼ cup all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 tablespoon olive oil

  • ½ cup cooking sherry

  • ½ cup chicken broth

  • 1 clove garlic, minced

  • ½ lemon

  • 4 carrots

  • 4 zucchini squashes, julienned

Directions

  1. Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal the bag and shake to coat. Remove chicken from the bag, shaking off excess flour.

  2. Heat oil in a large skillet over medium-high heat. Brown chicken on each side until golden, about 5 minutes. Remove from skillet and set aside.

  3. Combine sherry, broth, garlic, and a squeeze of lemon in the same skillet and bring to a boil. Return chicken to skillet, reduce heat to low, and simmer until chicken is cooked through and no longer pink inside, 15 to 20 minutes.

  4. In the meantime, sauté carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.

Nutrition Facts (per serving)

301 Calories
8g Fat
27g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 301
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 8%
Cholesterol 72mg 24%
Sodium 894mg 39%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 19%
Total Sugars 7g
Protein 31g
Vitamin C 49mg 243%
Calcium 81mg 6%
Iron 3mg 14%
Potassium 1018mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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