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.

Nikki
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

301 calories; 7.8 g total fat; 72 mg cholesterol; 894 mg sodium. 26.5 g carbohydrates; 30.6 g protein; Full Nutrition

Reviews (141)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/15/2007
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. Read More
(50)

Most helpful critical review

Rating: 3 stars
04/13/2007
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. Read More
(58)
193 Ratings
  • 5 star values: 90
  • 4 star values: 72
  • 3 star values: 22
  • 2 star values: 7
  • 1 star values: 2
Rating: 4 stars
04/15/2007
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. Read More
(50)
Rating: 3 stars
04/13/2007
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. Read More
(58)
Rating: 4 stars
04/15/2007
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. Read More
(50)
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Rating: 5 stars
05/03/2006
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. Read More
(40)
Rating: 5 stars
11/16/2004
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 to the pan for a brief simmer to merge the flavors. I did not use flour to coat the chicken but preferred to use a mixture of butter and olive oil to brown. The butter gives an added bit of richness to the sauce. I also sauteed the zuchinni and carrots in butter and olive oil and added a splash of lemon juice and sherry at the end to enhance the flaors. I served on a platter with the vegetables surrounding the chicken and sauce spooned over the dish. Served with rice. Thank you for this delicious recipe. Read More
(15)
Rating: 5 stars
11/16/2006
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! Read More
(14)
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Rating: 5 stars
04/20/2007
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 after I added the chicken back to the sauce. I bought the thick slices of carrots and added those directly to the sauce about 5 minutes before the chicken was ready. I also doubled the sauce even though I only used two chicken breasts that I cut in half. Awesome recipe! Read More
(13)
Rating: 4 stars
04/13/2007
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 reggiano. Read More
(13)
Rating: 4 stars
04/13/2007
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. Read More
(11)
Rating: 4 stars
02/11/2004
I simmered with the lid off most of the time. Isn't a saucy recipe so serve with a flavored rice of pasta side. Read More
(9)