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My review
California Sherry Chicken
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
30 m servings 301 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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
Per Serving: 301 calories; 7.8 g fat; 26.5 g carbohydrates; 30.6 g protein; 72 mg cholesterol; 894 mg sodium. Full nutrition
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Reviews
Read all reviews 141193 Ratings
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Most helpful positive review
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 mea...
Most helpful critical review
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 ...
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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 ...
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 mea...
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 ...
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 ...
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!
4/20/2007
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 a...
4/13/2007
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 regg...
4/13/2007
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.