Chicken with a hint of lemon, sherry and garlic served with veggies like courgette and carrots. Serve with roasted potatoes or pasta, if desired.
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
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)
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)