California Sherry Chicken Recipe
- 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
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.