About this recipe:Chicken with a hint of lemon, sherry and garlic served with veggies like courgette and carrots. Serve with roasted potatoes or pasta, if desired.
4 skinless, boneless chicken breast fillets
4 tablespoons plain flour
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
125ml cooking sherry
125ml chicken broth
1 clove garlic, minced
4 courgettes, julienned
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Method Prep: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 frying pan over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from pan and set aside.
In same pan combine sherry, stock, garlic and a squeeze of lemon and bring to the boil. Return chicken to pan, 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 courgette in a separate medium frying pan until they are tender. Add to simmering chicken and sauce and heat through before serving.
Really nice tender chicken at the end. I basted it throughout cooking step 3. The coating ended up with a nice texture. I tweaked by adding 3 garlic cloves instead of 1 and roasting the veg at 180 deg for 20 mins instead of sauteing. I also doubled the lemon juice. - 05 Sep 2015