California Sherry Chicken

Here's another one of my collection of easy, yummy chicken recipes. This goes together very quickly and has a delicious flavor. This recipe is originally from Allrecipes.com.

California Sherry Chicken

• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Ready In: 30 Minutes
• Yields: 4 servings


INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/2 cup cooking sherry
• 1/2 cup chicken broth
• 1 clove garlic, minced
• 1/2 lemon
• 4 carrots
• 4 zucchini squashes, julienned


DIRECTIONS

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, sauté carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.


DONNA'S NOTES: Obviously, you can dispense with the carrots and zucchini if you wish or don't like them. However, they are delicious with the sauce on them! I use chicken thighs, of course.

Sagebrush Soup

Here's a recipe for a really delicious soup, which also happens to be gluten-free. It may seem like a bit of trouble to make, but the flavor is well worth it. It makes a lot and freezes well.

Sagebrush Soup

1 large onion

1 pound baking potatoes

2 stalks celery

2 medium carrots

1 large green bell pepper

 8 slices bacon

1 can (15 ounces) white beans

3 cups tomato juice

1 can (14 ounces) beef broth

2 tablespoons dry sherry

1 teaspoon granulated sugar

1 teaspoon Worcestershire sauce

1 bay leaf

1 teaspoon dried sage

Seasoning to taste

Peel and chop the onion. Peel and cube the potatoes. Rinse, trim, and slice the celery. Peel, trim, and slice the carrots. Rinse, trim, seed, and chop the bell pepper. Chop the bacon. Rinse and drain the beans.

Sauté the bacon in a Dutch oven until almost crisp, about 8 minutes. Remove and drain on paper towels.

Remove all but 2 tablespoons of the bacon drippings. Sauté the onion in the remaining drippings until soft, about 5 minutes. Add the potatoes, the celery, the carrots, and the bell pepper and sauté for 3 minutes.

Add the beans, the tomato juice, the broth, the sherry, the sugar, the Worcestershire sauce, the bay leaf, and the sage. Return the bacon to the pan, season to taste, and bring the mixture to a boil. Cover, reduce the heat, and simmer until the vegetables are tender, about 25 minutes.

Remove the bay leaf before serving.