California Sherry Chicken
California Sherry Chicken features tender pan-seared breasts simmered in a bright sauce of sherry, lemon, garlic, and chicken broth. Julienned carrots and zucchini add color, sweetness, and a fresh snap that balances the citrusy, wine-kissed pan juices. It’s a lively weeknight dinner that tastes elegant enough for guests.
- Prep10 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Put the chicken in a resealable plastic bag with the flour, salt, and pepper. Seal the bag and shake to coat. Take the chicken out of the bag, shaking off any extra flour.
- 2
Heat the oil in a large skillet over medium-high heat. Brown the chicken on both sides until golden, about 5 minutes. Remove it from the skillet and set aside.
- 3
Mix the sherry, broth, garlic, and a squeeze of lemon in the same skillet and bring to a boil. Return the chicken to the skillet, lower the heat to low, and simmer until the chicken is cooked through and no longer pink inside, 15 to 20 minutes.
- 4
Meanwhile, sauté the carrots and zucchini in a separate medium skillet until tender. Add them to the simmering chicken and sauce and heat through before serving.
- Calories 398.9 kcal Moderate
- Protein 57.52 g Good Source
- Carbs 21.54 g Moderate
- Total Fat 6.82 g Moderate
- Saturated Fat 0.63 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 143.05 mg High
- Sodium 437.51 mg Moderate
- Fiber 5.16 g Moderate
- Sugar 7.85 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 61.99 mg Low Source
- Iron 3.32 mg Moderate
- Potassium 672.85 mg Moderate
- Vitamin A 24.29 mcg_rae Low Source
- Vitamin C 16.27 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Wheat 🌾
- Gluten
- Sulfites
- Garlic 🧄
- Alcohol 🚫🍷