California Sherry Chicken

Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal the bag and shake to coat. Remove chicken from the bag, shaking off excess flour.

Heat oil in a large skillet over medium-high heat. Brown chicken on each side until golden, about 5 minutes. Remove from skillet and set aside.

Combine sherry, broth, garlic, and a squeeze of lemon in the same skillet and bring to a boil. Return chicken to skillet, reduce heat to low, and simmer until chicken is cooked through and no longer pink inside, 15 to 20 minutes.

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.