Sherry Chicken and Vegetables
Sherry is one of the main ingredients in the sauce of this chicken, carrot and zucchini dinner that can be served with vegetables, rice and/or pasta.
Ingredients
Serves: 4
- 4 skinless, boneless chicken breasts
- 1/4 cup (30g) plain flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1/2 cup (125ml) cooking sherry
- 1/2 cup (125ml) chicken stock
- 1 clove garlic, crushed
- 1/2 lemon
- 4 carrots, julienned
- 4 zucchinis, julienned
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- 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 frypan over medium high heat. Brown chicken on each side for about 5 minutes or until golden. Remove from frypan and set aside.
- In same frypan combine sherry, stock, garlic and a squeeze of lemon then bring to a boil. Return chicken to frypan, 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 frypan until they are tender. Add to simmering chicken and sauce then heat through before serving.
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Reviews and Ratings
Global Ratings:
(194)
Reviews in English (142)
Many are complaining this dish is too salty. Don't use cooking sherry. It's loaded with salt. Use a good sherry, not necessarily an expensive one. Use a no salt added chicken broth or make your own chicken broth (it's easy to do so). That will cut the salt content, and there will still be lots of flavor. Use other seasonings instead of salt to spice it up a bit. (Sage, rosemary, thyme, garlic, onion powder (not onion salt). It's easy to turn a salty recipe into something less salty. Good recipe, just needs tweaking to individual tastes. Don't be afraid to experiment with this one. - 13 Apr 2007 (Review from Allrecipes USA and Canada)
I reserve 5 stars for recipes that cause family and guests to NOT SHUT UP for days. This is a foolproof 4+++ star recipe. My family and guests commented numerous times throughout the meal how wonderful it tasted, and one guest just called again when she got home to say how good dinner was! As many other reviewers said, make 3+ times the sauce, add MULTIPLE TIMES FRESH PRESSED GARLIC (you can NEVER have too much fresh garlic), add some crushed rosemary and sage to your chicken flour (you need more of that than the recipe calls for too), DON't overcook your juliened vegetables or chicken (do veggies in the last 7 minutes of simmering the chicken), and skip the salt in the flour part of recipe because cooking sherry has enough salt. Try oven baked potatoes w/ Lipton onion soup, crushed garlic, pepper, and parsley as a side dish. Serve chardonnay for dinner. Many compliments will ensue, I promise. - 14 Apr 2007 (Review from Allrecipes USA and Canada)
This was extremely good. I added fresh mushrooms and used 3 garlic cloves. Plus, I took everyone's advice and doubled the sauce. I might actually triple it next time because I let the chicken simmer for longer than the recipe stated (probably 30-40 min) and it soaked up the sauce. The chicken was fantastic, but next time I'll use more sherry and chicken broth. I served this over rice and it was fabulous. thank you. - 03 May 2006 (Review from Allrecipes USA and Canada)