Reviewed: Aug. 8, 2009

Didn't care for this dish and probably won't make again. Used good sherry and low-sodium everything so it wasn't too salty as others had posted. Chicken was tender but sauce was too sweet for our taste. Added mushrooms and shredded spinach during the last minute instead of carrots and zucchini. We liked that part.

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Autumn

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

I too added mushrooms. It is a fast simple recipe. I had lots of Sherry I needed to put to good use and this recipe fits the bill. Thanks to whomever submitted it.

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Irondragonfly

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Reviewed: Jul. 23, 2009

Very good. Needs mushrooms and onions.

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marmea

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Reviewed: Jul. 20, 2009

This was EXCELLENT. The chicken was juicy. I added onions to the veggies and I didn't cook them as long, keeping the veggies somewhat crunchy. The seasonings were perfect for the chicken. I did add extra salt and pepper to the veggies when I sauteed them in the butter. But even without my additions, it would have been an excellent combination of flavors. I will definitely make it again, next time with additional wine and broth as Michigan Mom suggested in her review.

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Audrey

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Reviewed: Jun. 11, 2009

Definitely one to try. I added freshly sauteed mushrooms and asparagus (cooked but CRISP) instead of the veges suggested. It only took my chicken breasts about 6 minutes to cook, because they were so thin. I removed them, made the sauce, let it simmer a little, and a few minutes before we ate, I added the chicken and veges back to the pan with the sauce just to warm through. Definitely use 3/4 cup sherry and 3/4 cup broth, or you will not have enough sauce. Served it all over very thin spaghetti. Also, added 1 Tbl Italian seasoning to the flour mixture and used white pepper instead of black (personal preference). Came out delicious!

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Michigan Mom

Cooking Level: Expert

Living In: West Bloomfield, Michigan, USA

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Reviewed: May 6, 2009

This had a FABULOUS flavor. I just added whatever veggies I had on hand.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Apr. 10, 2009

Overrated. Not enough sauce. Average. Kids didn't like wine taste.

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Debbie

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Reviewed: Apr. 7, 2009

Nikki...great recipe, thanks for sharing. It's delicious. This recipe is not salty if you use low sodium chicken broth. I substituted the veggies in the recipe for mushrooms and asparagus.

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clb

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Reviewed: Jan. 27, 2009

Loved it!! Added 1/4 cup more sherry and a little more chicken stock(I like sauce/gravy). Served it with brown rice.

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jocelynd

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Reviewed: Nov. 14, 2008

we loved it but I did add ingredients. I went ahead and doubled the sauce part of the recipe because I like a lot of sauce. And it lacked seasoning so I added like 1 T of italian seasoning. I also added mushrooms to the other veggies. I served with potatoes and next time I will probably do with rice or pasta and with bread.

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Amy K

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

Mushrooms instead, 4x the chix broth but same lemon and sherry (real not cooking), gotta have lots of sauce over the noodles. I would skip the flour on the chicken next time and just use a bit at the end to thicken, it simmers off the chicken anyway. I used the little bit of leftover flour to help thicken the sauce and added some minced parsley, one sliced shallot, and a pinch or two of cayenne. I used to make a pkt of Lawry's Sherried Chicken but they no longer sell it. This satisfied my craving.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 4, 2008

Yummy! Must try this! My husband heard me say "I think i'll try a new recipe", he then groaned, after dinner, there were no leftovers, but requests for some for lunch the next day anyway!

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Muffin

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Reviewed: Jul. 15, 2008

Pretty good, and easy. It wasn't stellar, not something I'd crave, but I might make it again if I needed a quick supper and had the ingredients handy. Made it with two chicken breasts and about a cup of the sauce. Served with some steamed (microwaved) potatoes, which complemented it well.

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MAGICWRITINGGAL

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Reviewed: Jul. 12, 2008

Excellent taste! I could have eaten four more servings by myself. I doubled the sauce, but will triple it next time since it cooks down. Yum!

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1PurringLion

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Reviewed: Apr. 7, 2008

The flavors were great and the chicken was really moist. I used a yellow summer sqaush in place of the zucchini, but followed the recipe otherwise. My only complaint is that after browning the chicken, cooking it in the sherry makes the bottom of the chicken really mushy.

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Sunflower

Cooking Level: Beginning

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Reviewed: Mar. 16, 2008

I skipped the salt, used regular sherry rather than cooking sherry, tripled the garlic and doubled the sauce! I served it with brown rice. This is delicious, easy and tasty! I've made it several times since I came across the recipe, and it always gets compliments! My husband loves it. When he makes it, he uses the same tweaks as I do, but uses different veggies and serves it with rosemary new potatoes and garlic bread. It's great that way, too! A definite keeper.

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Winnie

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Jan. 24, 2008

My husband LOVED this dish. I followed some of the recommendations from this site and added sage and rosemary to the flour as well as to the sauce (which I doubled). I also left everything in the pan instead of removing it as I went along. I only used 2 zucchini, as they were pretty good-sized. Next time, I will probably add a little flour to the sauce at the end to thicken it up a bit. I thought it was too runny. I will also add mushrooms.

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MJ Simmons

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Reviewed: Sep. 30, 2007

Yummy! We loved it. I served it with thin spaghetti but next time I think I would do mashed potatoes. The sauce is terrific.

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Liz

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Reviewed: Sep. 21, 2007

I love this recipe. It is very light and refreshing. It is very impressive when served to guests. It also reheats very well for leftovers the next day. Try it today and enjoy

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