Sherry Herb Chicken Stew

Introduce the main ingredient by placing chicken breasts in a versatile, leak-proof container made of plastic. Add flour, salt, and pepper to the bag, then seal it tightly. Gently shake the container to evenly distribute the dry ingredients over the chicken.

Once the contents of the bag are well-coated, carefully remove the chicken and discard any excess powder that falls to the ground.

Prepare a cooking vessel by heating oil in a large, deep pan over a medium-high heat setting. Brown the chicken on both sides until it reaches a golden color, approximately 5 minutes per side. Remove the cooked chicken from the pan and set it aside for further cooking.

In the same pan, combine sherry, broth, minced garlic, and a squeeze of fresh lemon juice. Bring the mixture to a boil over high heat, stirring occasionally.

Return the chicken to the pan and gradually lower the heat to a low setting. Allow the chicken to cook until it reaches an internal temperature that indicates it is fully cooked and no longer pink in the center, typically taking 15 to 20 minutes.

Simultaneously, cook sliced carrots and zucchini in a separate, medium-sized pan over the same heat setting until they are tender. Combine the cooked vegetables with the simmering chicken and sauce, then reheat everything together before serving.