Sherry chicken

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    Sherry chicken

    Sherry chicken

    (193)
    30min


    190 people made this

    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.

    Ingredients
    Serves: 4 

    • 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
    • 1/2 lemon
    • 4 carrots
    • 4 courgettes, julienned

    Method
    Prep: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 frying pan over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from pan and set aside.
    3. 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.
    4. 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.
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    Reviews & ratings
    Average global rating:
    (193)

    Reviews in English (193)

    0

    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

    by
    57

    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 US | Canada)

    by
    46

    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 US | Canada)

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