Sherry Chicken With Rice Recipes

Steps:

• Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal bag and shake to coat. Remove chicken from bag, shaking off excess flour.
• Heat oil in a large skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside.
• In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside.
• In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.

Steps:

• NOTE: I keep a bottle of Blended spices of my choosing that I use for most meats, to save time https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/rose-marys-spice-blend-for-meats.html?p=7 during cooking.
• Some of the main ingredients used to create this recipe. Preheat the oven to 350 degrees F. Spray a 9 X12 X2 inch casserole with non stick cooking spray & set aside.
• Additional ingredients used plus onions & a stick of margarine. Add the 3/4 cup of flour to a large zip lock bag, then flour each chicken piece individually, being sure to coat all sides, then set aside till needed.
• Melt butter or margarine in a large skillet and heat over medium high heat, when hot, add in the floured chicken pieces, and cook until browned on all sides. Turn off fire & set aside till needed.
• Now add the wild rice to the bottom of casserole dish, then space chicken breast evenly on top of rice
• Blend the sauce ingredients in a medium size bowl, sour cream, soup, chicken broth, Italian spice, Sherry, cream of mushroom soup, & minced garlic stir or whisk until blended and smooth.
• Now pour sauce mixture over the chicken parts. Top the sauce with the onion slices.
• Now add the green & red peppers & undrained canned sliced mushrooms. Then cover tightly with a lid or aluminum foil, and place in preheated 350 degree oven and bake for 1 hour and 15 minutes. Then remove cover and add the shredded cheese. Return to oven for an additional 15 minutes, until cheese melts.
• Allow to rest about 10 minutes then serve as desired.

Steps:

• In a large skillet, brown chicken in oil. Pour excess oil off.
• Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.

Steps:

• Place chicken in a 13 x 9 x2-inch baking dish.
• Sprinkle with salt, pepper and paprika.
• Melt butter in a medium saucepan.
• Stir in remaining ingredients except rice.
• Pour over chicken.
• Bake at 350 degrees for 1 hour or until done.
• Serve chicken and gravy over rice.

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 skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
• Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

Steps:

• Melt butter in skillet and sauté chicken pieces, turning to color on all sides-do not let them get too brown, the chicken should be just a delicate golden color. Reduce flame and add salt, pepper, and ginger. Add 1/2 cup sherry and cook gently for 15 to 20 minutes, turning chicken once or twice to bathe it evently in the juices. When tender remove to a hot platter. Add remaining sherry to pan, turn up heat, cook, and stir, scraping up the brown crust from the pan and blending it into the sauce. When blended and hot, pour sauce over chicken. Serve with sautéed or fried potatoes and a green salad. With this, drink a dry white wine.