Baked Chicken With Apple Sherry Sauce Recipes

Steps:

• 1. Preheat oven to 350. In skillet, brown chicken slowly in butter on all sides. Remove from skillet and place in single layer in 11 x 7 baking dish. Slice mushrooms, chop onions.
• 2. Add mushrooms and onions to skillet, scraping the bottom of the pan, and stir well to mix. Add a little more butter if you'd like. Bring to a nice simmer.
• 3. Let it cook a little longer, stirring often, till everything looks beautiful.
• 4. Add soup, sherry, seasonings, and lemon slices. Blend thoroughly, bring to a simmer.
• 5. Pour over chicken in baking dish.
• 6. Bake (uncovered) at 350 for about an hour, or until chicken is tender.
• 7. Remove from oven when it looks so beautiful you can't stand it.
• 8. Serve with rice and a nice green vegetable.
• 9. The sauce is lemony and delicious, and it's great spooned over the rice.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
• Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
• Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
• Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
• Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.

Steps:

• For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.

Steps:

• Sprinkle chicken breasts with 1/4 teaspoon of salt on both sides. Cover and refrigerate for 30 minutes. Remove from refrigerator and cut in half lenghtwise. Place the chicken pieces between two pieces of plastic wrap and pound chicken with meat mallet till 1/4 inch thick.
• Preheat oven to 200 degrees F.
• Mix the flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in shallow bowl. Place each piece of chicken into flour mixture to coat. Melt 2 Tbsp of butter in a skillet until foam disappears, and lay the chicken into the butter. Cook until golden brown on both sides. Remove chicken, and set aside on plate in oven to keep warm.
• Pour sherry into skillet and bring to a boil, Cook until the sherry is reduced to half its volume. Then stir in chicken broth, add the apple slices to the skillet. Cook, stiring occasionaly until the apple slices are soft and the sherry mixture is reduced to half. Stir in brown sugar, 1 Tsbp of butter, and the Marsala wine until the sugar has dissolved and the sauce is thick.
• Return the chicken to the sauce, together with any juice from the plate. Simmer for a few minutes on each side.
• Serve the chicken with the sauce and apple slices on top.

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add parsnip; sauté until beginning to brown, about 2 minutes. Add apple and chopped thyme; cook until parsnip and apple are tender, about 6 minutes. Transfer parsnip mixture to plate.
• Sprinkle chicken with salt and pepper. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add 2 chicken breasts; sauté until cooked through and golden, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Repeat with remaining 2 chicken breasts.
• Add Sherry to same skillet. Stir over medium-high heat, scraping up browned bits. Add parsnip mixture and cook until liquid is reduced by half, about 2 minutes. Remove from heat and stir in butter. Season sauce with salt and pepper. Spoon over chicken; garnish with thyme sprigs.

Steps:

• 1. Preheat oven to 350F. Heat oil in a large skillet over medium heat
• 2. Add chicken breasts and brown on both sides. Remove to a shallow baking dish and arrange in a single layer. Sprinkle with salt, pepper and basil..
• 3. In a small bowl, combine sour cream, cream of mushroom, and sherry. Pour over chicken and bake uncovered for 45*60 minutes.
• 4. Remove from oven and sprinkle with paprika and parsley. Serve immediately.

Steps:

• Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
• Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.
• Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Steps:

• Preheat oven to 350. Lightly grease/spray a casserole.
• Arrange chicken pieces in the casserole dish.
• Place all remaining ingredients in a bowl and mix well; pour evenly over the chicken.
• Bake at 350 until chicken juices run clear; about 40-50 minutes, depending on the chicken parts you are using.