California Sherry Chicken Recipe -
California Sherry Chicken Recipe
  • READY IN 30 mins

California Sherry Chicken

Recipe by  

"Chicken with a hint of lemon, sherry and garlic served with veggies like zucchini and carrots. Like, totally California Sherry Chicken, dude! Serve with roasted potatoes or Fettuccine Alfredo, if desired."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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 skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside.
  3. In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, 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 skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2007

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.

Most Helpful Critical Review
Apr 13, 2007

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.

May 03, 2006

This was extremely good. I added fresh mushrooms and used 3 garlic cloves. Plus, I took everyone's advice and doubled the sauce. I might actually triple it next time because I let the chicken simmer for longer than the recipe stated (probably 30-40 min) and it soaked up the sauce. The chicken was fantastic, but next time I'll use more sherry and chicken broth. I served this over rice and it was fabulous. :) thank you.

Nov 16, 2006

Very good! After I dipped chicken in flour, I dipped the chicken in Egg to give it a thicker coating. Then I cooked as directed. My hubby loved it!

Nov 16, 2004

Very good. I find if you slice the breasts thin and pound to a 1/4 inch you can quickly saute them in butter and olive oil, remove them to a warm platter, make the sauce and return the chicken to the pan for a brief simmer to merge the flavors. I did not use flour to coat the chicken, but preferred to use a mixture of butter and olive oil to brown. The butter gives an added bit of richness to the sauce. I also sauteed the zuchinni and carrots in butter and olive oil and added a splash of lemon juice and sherry at the end to enhance the flaors. I served on a platter with the vegetables surrounding the chicken and sauce spooned over the dish. Served with rice. Thank you for this delicious recipe.

Apr 20, 2007

This was one of the best and easiest recipes I've ever tried. Even after 28 years of marriage, my husband said this was one of my best!! I added fresh rosemary and fresh oregano to the sauce after I added the chicken back to the sauce. I bought the thick slices of carrots and added those directly to the sauce about 5 minutes before the chicken was ready. I also doubled the sauce even though I only used two chicken breasts that I cut in half. Awesome recipe!

Apr 13, 2007

Great recipe!! Excuded the flour, and used butter/olive oil instead; added more sherry, garlic & olive oil and used snow peas and fresh basil in last few minutes. Topped with fresh parmesan reggiano.

Apr 13, 2007

Regarding the sodium content in this recipe, it most likely comes from the chicken broth. I use organic low-sodium chicken broth which has only 70mg of sodium per 1 cup serving.


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  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 894 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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