California Sherry Chicken
Labels:
chicken
,
recipe
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Ingredients:
-
4 skinless, boneless chicken breast halves
-
1/4 cup all-purpose flour
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 tablespoon olive oil
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1/2 cup cooking sherry
Directions:
- 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.
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