Sherry Chicken and Vegetables

Sherry Chicken and Vegetables


187 people made this

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.


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

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  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.
  2. 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.
  3. 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.
  4. 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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