ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE
This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. -Sheri Sidwell, Alton, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 534 calories, Fat 29g fat (12g saturated fat), Cholesterol 197mg cholesterol, Sodium 508mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.
CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE
Make and share this Chicken and Mushrooms in Sherry-Cream Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat chicken dry and toss with flour and season to taste.
- In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
- Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
- Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
- Stir in chicken, cream and broth. Taste and adjust seasoning.
- Bring to a boil and boil until thickened.
- Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.
CHICKEN IN SHERRY WINE SAUCE
Comfort food at it's best! Tender chicken you can cut with a fork, simmered in a Sherry wine sauce. This recipe came from my dear friend, Madelyn Charpentier who left us too soon. The original recipe handwritten by her will be posted. I made a couple of changes
Provided by Linda Starr
Categories Chicken
Time 55m
Number Of Ingredients 7
Steps:
- 1. Saute chicken breast or tenders (I've used both) in olive oil until lightly brown on all sides. Remove chicken and saute garlic (also onion if you like), add cream of chicken soup and milk and mix well. Note: salt and pepper chicken on both sides before cooking.
- 2. Add the chicken back to the pan and spoon sauce over chicken, place sliced rings of onion over the top. Cover and simmer for 30 minutes. The sliced onion rings on top make for a nice presentation, but I like my onion cooked in the sauce.
- 3. Add 1/3 cup of Sherry and simmer 5-10 minutes more. I sometimes add a little extra Sherry and mushrooms as shown in picture.
- 4. Serve with mashed potato's (my fav.) or steams rice.
CHICKEN WITH SHERRY CREAM SAUCE
Make and share this Chicken With Sherry Cream Sauce recipe from Food.com.
Provided by LizCl
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat each chicken piece with bread crumbs. Refrigerate for at least 15 minutes.
- Heat oil and butter in the fry pan and lightly brown chicken on both sides. Transfer to a baking dish.
- Add sherry to the fry pan and boil briskly until reduced by half, scraping up brown bits stuck to bottom. Reduce heat, add cream and simmer for 2 minutes, stirring constantly.
- Pour sherry sauce over breasts.
- Bake at 350 degrees for 20 minutes.
Nutrition Facts : Calories 613.2, Fat 35.1, SaturatedFat 14.6, Cholesterol 128.7, Sodium 279.3, Carbohydrate 19.4, Fiber 0.9, Sugar 2.5, Protein 27.1
CHICKEN IN CREAMY DIJON-SHERRY SAUCE
Steps:
- Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and sauté until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and sauté until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer.
CHICKEN WITH SHERRY CREAM SAUCE RECIPE - (5/5)
Provided by MichelleF
Number Of Ingredients 10
Steps:
- Season chicken with salt & pepper. Heat butter & oil in a large nonstick skillet over medium-high heat. Add chicken. Cook 4-6 minutes on each side. Remove from pan; keep warm. Add shallots to pan & saute 1 minute. Stir in chicken broth & wine & cook 2 minutes. Add cream & cook 1 minute. Serve sauce with chicken. Sprinkle with parsley or stir it into the sauce.
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- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Generously salt and pepper both sides of the chicken breasts. Once the butter has melted, add the chicken to the skillet. Then add 1/4 cup of sherry. Cook the chicken for 3 minutes per side, until browned. Then remove the chicken from the skillet and place it on a plate while you work on the sauce.
- Melt another tablespoon of butter in the same skillet you just used to cook the chicken. Add the garlic and stir, scraping up any brown bits. After a minute add the mushrooms. Generously salt and pepper and toss until the mushrooms are evenly coated with butter. Cook for 2 minutes. Then add the remaining sherry. Let the mushrooms simmer for another 4 minutes. Then stir in the cream and thyme. Let the sauce reduce for 5 minutes then add the chicken back to the skillet. Place the skillet in the oven for 30 minutes so that the chicken can finish cooking. (Make sure you are using an oven-safe skillet!)
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