California Sherry Chicken
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
37
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Ground Black Pepper1 tbsp
Olive Oil1 cup
Cooking Sherry1 cup
Chicken Broth1 clove
Garlic (minced)1
Lemon4
CarrotsDirections:
1
Place chicken in a resealable plastic bag with flour, salt, and pepper
2
Seal bag and shake to coat
3
Remove chicken from bag, shaking off excess flour
4
Heat oil in a large skillet over medium high heat
5
Brown chicken on each side for about 5 minutes, or until golden
6
Remove from skillet and set aside
7
In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil
8
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
9
In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender
10
Add to simmering chicken and sauce and heat through before serving