Creamy Chicken Primavera Sherrys Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken in a 9x13 inch baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
• In a medium bowl mix together the soup, sherry and sour cream, and pour mixture over chicken. Soften dill in melted butter; toss croutons in butter, and sprinkle them on top of chicken.
• Bake in the preheated oven for 45 minutes, or until chicken is cooked through.

Steps:

• Heat oil in a large pot over high heat. Cook garlic and chicken until no pink is showing.
• Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes.
• Add pasta and parmesan, stirring until cheese is melted and evenly distributed.
• Serve.
• Enjoy!

Steps:

• In a large skillet, saute the red pepper, mushrooms, onions and garlic in butter. Add the cream, basil, chicken and salt; cook and stir until slightly thickened. Serve over pasta.

Steps:

• 1. In large skillet melt 2 T butter. Add chicken and garlic. Saute 6-8 min. In separate skillet melt remaining butter and saute mushrooms, zucchini, carrots and onion until crisp-tender. Add flour, cheese sauce, vegetable mixture, basil, oregano, salt and pepper to chicken skillet. Blend gently. Heat over low heat 5 min, stirring occasionally. Cook fettuccine to directions. Drain. Serve chicken over hot fettuccine.
• 2. Variations, depending on preferences of group you are serving: non mushroom lovers, substitute sweet peas for mushrooms. Non meat eaters, leave out chicken.

Steps:

• Heat a large skillet over medium-high heat. Add butter to melt. Season chicken and sausage with basil and oregano. Cook in the hot butter until sausage is browned and chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer to a plate.
• Add broccoli, zucchini, squash, and bell pepper to the pan with more butter, if needed. Cook vegetable mixture until tender, 5 to 7 minutes, or to desired doneness.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
• Pour pasta sauce and Alfredo sauce into the vegetable mixture and add garlic. Reduce heat to low, cover, and let simmer for 7 minutes. Add cooked meat and continue to simmer, about 3 minutes more. Add pasta and mix well. Cover and remove from heat. Serve.

Steps:

• Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
• Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
• Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.

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.

Steps:

• Place broccoli and red peppers in large skillet. Add water; cover.
• Cook on medium heat 8 min. or until vegetables are crisp-tender. Add chicken and sauce; cook, uncovered, 2 min. or until heated through, stirring frequently.
• Place hot fettuccine in large serving bowl. Add chicken mixture; mix lightly. Top with the cheese.