Sauteed Chicken Breasts with Lemon and Sherry
Elevate your weeknight dinner with these Sauteed Chicken Breasts with Lemon and Sherry—a quick yet elegant dish bursting with flavor. Tender, golden-brown chicken breasts are lightly dredged in a seasoned flour mixture, pan-seared to perfection, and bathed in a luscious sauce of dry sherry, zesty lemon, and savory garlic. This one-pan recipe is simple to prepare, taking just 35 minutes from start to finish, making it the perfect solution for busy evenings. Finished with a sprinkle of fresh parsley for a pop of color and herbaceousness, this entree pairs beautifully with roasted vegetables, a crisp salad, or creamy mashed potatoes. Ideal for both family dinners and special occasions, this refined dish is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 0.25 cup Dry sherry
- 0.5 cup Chicken broth
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
Instructions
Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness, approximately 1/2 inch thick.
In a shallow dish, mix together the flour, salt, and black pepper.
Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat a large skillet over medium-high heat and add the butter and olive oil.
Once the butter has melted and the mixture is hot, add the chicken breasts to the skillet. Cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds, or until fragrant.
Add the sherry to the skillet, scraping up any brown bits from the bottom. Cook for 1-2 minutes, allowing the alcohol to cook off.
Add the chicken broth, lemon juice, and lemon zest to the skillet. Stir to combine and simmer for 2-3 minutes to reduce slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for 2-3 minutes, allowing the chicken to heat through and absorb the flavors.
Sprinkle the fresh parsley over the chicken before serving.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.3 g | ||
| Protein | 224.7 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2116 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
