Sherry-Infused Chicken with Sautéed Zucchini and Carrots

Recipe Collection: Dinner

Sherry-Infused Chicken with Sautéed Zucchini and Carrots brings the vibrant flavors of California to your table. Tender chicken breasts are enveloped in a rich sherry and lemon sauce, perfectly complemented by fresh sautéed zucchini and carrots. This gluten-friendly dish is versatile enough to pair with roasted potatoes or fettuccine Alfredo, making it a fantastic choice for any meal.

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Overview

Experience the vibrant flavors of California with this Sherry-Infused Chicken. This dish combines tender chicken breasts with a rich sherry and lemon sauce, complemented by the freshness of sautéed zucchini and carrots. Perfectly paired with roasted potatoes or fettuccine Alfredo, this dish is a delightful fusion of savory and citrusy notes that will elevate your dinner table.

Diet Type

Not specified

Allergies

Gluten

Cuisine

Californian

Serving Size: 4

Cooking Time: 30 minutes

Ingredients

• 4 Skinless, boneless chicken breast halves
• 0.25 Cups all-purpose flour
• 1 Teaspoon (tsp) salt, seasoned
• 1 Teaspoon (tsp) black pepper, ground
• 1 Tablespoon (tbsp) olive oil
• 0.5 Cups dry sherry
• 0.5 Cups low-sodium chicken broth
• 1 Clove garlic, minced
• 0.5 Whole lemon, juiced (use 1 - Whole lemon, juiced)
• 4 Medium carrots, julienned
• 4 Medium zucchini squashes, julienned
• 1 Tablespoon (tbsp) fresh parsley
• 1 Small shallot, sliced
• 1 Pinch cayenne pepper
• 2 Tablespoons (tbsp) sour cream

Steps

1. Place the chicken breasts in a resealable plastic bag with the flour, salt, and pepper. Seal the bag and shake to coat the chicken evenly. Remove the chicken from the bag, shaking off any excess flour.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and brown on each side until golden, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, combine the sherry, chicken broth, minced garlic, and lemon juice. Bring the mixture to a boil, then return the chicken to the skillet. Reduce the heat to low and simmer until the chicken is cooked through and no longer pink inside, about 15 to 20 minutes.
4. While the chicken is simmering, heat a separate medium skillet over medium heat. Add the carrots and zucchini, sautéing until they are tender, about 5 to 7 minutes.
5. Add the sautéed vegetables to the chicken and sauce, stirring to combine. If desired, add the sliced shallot, a pinch of cayenne pepper, and minced parsley for extra flavor.
6. For a creamy finish, stir in the sour cream just before serving. Serve the chicken and vegetables hot, with your choice of roasted potatoes or fettuccine Alfredo.

Enjoy this flavorful and aromatic dish that brings a taste of California to your kitchen!