Directions:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.9 Kcal (1582 kJ) | ||
| Calories from fat | 96.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.68g | 16% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1494.13mg | 62% | |
| Potassium | 963.84mg | 21% | |
| Total Carbs | 13.64g | 5% | |
| Sugars | 3.28g | 13% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 49.1g | 98% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.3mg | 2% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 97.31 Kcal (407 kJ) | ||
| Calories from fat | 24.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 16% | |
|---|---|---|---|
| Cholesterol | 35.86mg | 46% | |
| Sodium | 384.75mg | 62% | |
| Potassium | 248.2mg | 21% | |
| Total Carbs | 3.51g | 5% | |
| Sugars | 0.84g | 13% | |
| Dietary Fiber | 0.66g | 10% | |
| Protein | 12.64g | 98% | |
| Vitamin C | 3.5mg | 23% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 0.1mg | 2% | |
| Calcium | 10.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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