Ingredients
4
4 servings
- •4 skinless, boneless chicken breast halves
- •0.25 cup all-purpose flour
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •1 tablespoon olive oil
- •0.5 cup cooking sherry
- •0.5 cup chicken broth
- •1 clove garlic, minced
- •0.5 lemon
- •4 carrots
- •4 zucchini squashes, julienned
Instructions
- Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal the bag and shake to coat. Remove chicken from the bag, shaking off excess flour.
- Heat oil in a large skillet over medium-high heat. Brown chicken on each side until golden, about 5 minutes. Remove from skillet and set aside.
- Combine sherry, broth, garlic, and a squeeze of lemon in the same skillet and bring to a boil. Return chicken to skillet, reduce heat to low, and simmer until chicken is cooked through and no longer pink inside, 15 to 20 minutes.
- In the meantime, sauté carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.
Nutritional Facts
Per 4 servings
- Calories: 301
- Carbohydrate: 27g
- Fat: 8g
- Fiber: 5g
- Protein: 31g
- Sugar: 7g
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