CHICKEN IN SHERRY MUSHROOM SAUCE
Make and share this Chicken in Sherry Mushroom Sauce recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken broth in a small saucepan, bring to a boil over high heat, and cook 5 minutes or until reduced to 1 cup; set aside.
- Combine flour, salt and pepper, sprinkle over chicken.
- Coat a large frypan with cooking spray and place over medium high heat until hot.
- Add chicken, cook 5 minutes on each side or until browned.
- Remove chicken from frypan, and set aside.
- Wipe drippings from frypan with a paper towel.
- Add margarine, mushrooms and shallots to frypan, cook over medium high heat until mushrooms are lightly browned, stirring constantly.
- Add sherry, and bring to a boil, add broth and cook 7 minutes or until sauce is reduced to 1 1/4 cups.
- Return chicken to frypan, reduce heat, cover and simmer 10 minutes or until chicken is done.
- Remove chicken to a serving platter and keep warm.
- Cook sauce over high heat about 5 minutes or until reduced to 1 cup, stir in parsley.
- Serve sherry mushroom sauce with chicken breasts.
CARSON'S CHICKEN WELLINGTON W/ EXOTIC MUSHROOM SHERRY SAUCE
This is my spin on the classic "Beef Wellington". Phyllo pastry sheets have no trans fat, no saturated fat, and no cholesterol. Low-calorie phyllo dough is the perfect substitute for high-fat puff pastry, ready-made crusts and canned refrigerated dough. I usually serve with garlic herb mashed potatoes and lemon pepper asparagus. Then I follow up with my "SiestaKeyLava" and coffee for dessert. Our friends, neighbors, and family LOVE it! I hope that you, and yours, enjoy it as much as we do!
Provided by Sarasota Master Bak
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- For the Chicken Wellington - Heat the butter or oil in a frying pan; add the bacon and mushrooms and cook, stirring until the liquid has evaporated. Add the green onions and cook, stirring until soft. Stir in the mustard, cream cheese, cream, and chicken and mix well.
- Layer 5 sheets of phyllo pastry together, brushing each layer with melted butter. Keep the unused pastry covered with a barely damp, clean dishtowel or paper towel at all times to prevent pastry from drying out. Cut the pastry in half to form two squares. Spoon one eighth of the filling onto the end of each square, roll once, tuck the ends in and roll up into parcels. Brush lightly with butter. Repeat with the remaining pastry and filling.
- Place parcels on a lightly greased baking sheet. Bake at 400°F for about 20 minutes or until lightly browned and filling is hot. (Note: The Wellington phyllo parcels can be prepared a day in advance. Store, covered with plastic wrap, in refrigerator).
- For the Exotic Mushroom Sherry Sauce - In saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook until tender. Stir in flour, salt, and lemon pepper seasoning; mix well. Gradually add sherry, chicken broth, lemon juice, and bay leaves. Cook over medium heat about 3 minutes or until thickened. Add mushrooms, simmer 5 minutes or until thoroughly heated. Remove bay leaves. Spoon over Wellington, and garnish with fresh chopped green onion.
- Serve.
Nutrition Facts : Calories 1221.4, Fat 69.5, SaturatedFat 29, Cholesterol 197, Sodium 1506.8, Carbohydrate 53.6, Fiber 3.4, Sugar 6, Protein 42.8
PAN-FRIED PORK WITH MUSHROOM AND SHERRY SAUCE
Serve this impressive pork dish and everybody will think you've been slaving in the kitchen for hours. So easy to make yet this creamy, mustardy pork would be ideal for a mid-week dinner party with friends. Serve with broccoli and new potatoes or pasta.
Provided by English_Rose
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the pork into thin slices horizontally to make thin steaks (escalopes).
- Heat half the oil in a large frying pan and fry the onions and mushrooms until tender.
- Remove from the pan and set aside.
- Add the remaining oil and fry the pork for 3-4 minutes on each side until browned.
- Return the onions and mushrooms to the pan, along with sherry or apple juice, mustard and crème fraîche.
- Simmer for 5 minutes, or until pork is cooked.
- Serve with broccoli and new potatoes or pasta.
Nutrition Facts : Calories 297.3, Fat 26.4, SaturatedFat 12.9, Cholesterol 71.3, Sodium 67.3, Carbohydrate 7.4, Fiber 1.1, Sugar 2.6, Protein 3.2
CHICKEN & MUSHROOM WELLINGTON
Make a celebration supper for two with this chicken and mushroom wellington. Cut into golden pastry to find a creamy, garlicky inside - perfection
Provided by Barney Desmazery
Categories Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- To make the filling, melt the butter in a frying pan over a medium heat until sizzling, then fry the mushrooms for 8 mins until soft and lightly browned. Add the garlic, thyme and lemon juice, turn the heat up to medium-high and cook for 1 min more until the liquid from the mushrooms has evaporated. Season, remove from the heat and leave to cool completely. Tip the mixture into a bowl with the soft cheese and mustard, then beat everything together with a wooden spoon. Put in the fridge while you prepare the chicken. Will keep covered in the fridge for up to a day.
- Lay the chicken breasts out on a board, open out slightly, then bash gently with a meat mallet or rolling pin until they are an even thickness. Season and set aside. Unravel the pastry sheet and cut out a 16cm rectangle and an 18cm one. Lay the smaller rectangle on a sheet of baking parchment and brush with a little of the beaten egg. Lay one of the chicken breasts on top, smooth-side down. Spoon over the mushroom mixture and top with the second breast, smooth-side up, so the thicker sides of the breasts are at opposite ends to each other. Brush the exposed pastry border and the top of the chicken with more of the beaten egg, then drape over the larger pastry rectangle and tuck it in so the chicken is snugly enclosed. Trim the excess pastry into an oval, leaving a 4cm border, then crimp the border with a fork to seal. Re-roll any trimmings and use them to decorate the wellington, if you like (see tip, below). Chill for at least 1 hr or up to 24 hrs.
- Heat the oven to 210C/190C fan/gas 6½ with a baking tray inside. Brush the wellington all over with most of the remaining beaten egg. Carefully lift it on its baking parchment onto the hot baking tray and bake for 25 mins, then brush with the remaining beaten egg and season with sea salt. Bake for another 10-15 mins until light golden brown. Rest for 5 mins before carefully carving in half.
Nutrition Facts : Calories 956 calories, Fat 58 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 52 grams protein, Sodium 2.5 milligram of sodium
CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE
This recipe is a little more involved but well worth the effort, in my opinion. This is a nice dish to serve when entertaining because it looks impressive. I've included a separate recipe for the mushroom sauce, which tops the chicken wellington. I really hope you enjoy this special recipe! *The prep time does not include 2 hours of refrigeration* Note: You can make the mushroom sauce earlier in the day and reheat while cooking dinner. It just cuts down on the amount of things you have to do at dinner time. ;)
Provided by LifeIsGood
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prep Chicken:.
- In a mixing bowl, combine white wine, basil, oregano and mix well.
- Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
- Prepare the Mushroom Veloute Sauce:.
- In a saucepan, bring the chicken stock to a boil.
- In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
- In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
- Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
- Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
- Chicken Wellington:.
- Divide each Boursin into thirds (so you have 6 portions).
- Remove chicken breasts from the marinade, reserving.
- Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
- Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
- Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
- In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
- Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
- Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 1798.7, Fat 109, SaturatedFat 30.4, Cholesterol 198.9, Sodium 1006.9, Carbohydrate 118.6, Fiber 3.9, Sugar 4, Protein 69.8
MUSHROOM-SHERRY SAUCE
A good sauce for chicken breasts or pork chops. Use creminis (brown buttons) or portabello for and extra rich sauce.
Provided by Outta Here
Categories Sauces
Time 30m
Yield 3 cups sauce, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy skillet over medium heat.
- Add the onions and garlic; sauté 5 minutes.
- Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
- Remove mushrooms and keep warm.
- Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
- Stir in the sherry and cook 1 minute.
- Stir in the stock and return mushrooms to pan; simmer 5 minutes.
- If thinner sauce desired, add small amounts of sherry until desired consistency.
Nutrition Facts : Calories 235.6, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 405.1, Carbohydrate 17.3, Fiber 2.5, Sugar 4.8, Protein 6.8
HABANERO SHERRY SAUCE
This sauce is reminiscent of Pickapeppa, the well-known Jamaican product. The longer this sauce steeps, the hotter it becomes. Note: This sauce must be made at least a week before serving. From: "The Habanero Cookbook" by Dave DeWitt & Nancy Gerlach.
Provided by Chef Sean 2
Categories Sauces
Time P7DT5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Compine all ingredients in a bowl or jar, mix well, and let steep for 7 to 10 days to blend the flavors. This sauce will keep for months covered in the refrigerator.
Nutrition Facts : Calories 482.9, Fat 1.4, SaturatedFat 0.1, Sodium 2487.2, Carbohydrate 43, Fiber 2.1, Sugar 28.3, Protein 6.9
More about "carsons chicken wellington w exotic mushroom sherry sauce food"
CARSON'S STEAK WAREHOUSE, ANDERSON - TRIPADVISOR
From tripadvisor.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHICKEN WITH A SHERRY MUSHROOM SAUCE - THEKITTCHEN
From thekittchen.com
CREAMY SHERRY CHICKEN • SALT & LAVENDER
From saltandlavender.com
CHICKEN WELLINGTON - THE DIZZY COOK
From thedizzycook.com
CHICKEN WITH SHERRY MUSHROOMS SAUCE - ERREN'S KITCHEN
From errenskitchen.com
CARSON’S CHICKEN WELLINGTON WITH EXOTIC MUSHROOM SHERRY SAUCE
From judigallagher.com
CARSON’S CHICKEN WELLINGTON W/ EXOTIC MUSHROOM SHERRY SAUCE
From worldbesteuropeanrecipes.blogspot.com
CARSON’S CHICKEN WELLINGTON | JUDI GALLAGHER
From judigallagher.com
SHOP - CARSON ARTHUR
From carsonsgardenandmarket.com
CARSON'S PIZZERIA | PIZZA, WINGS & HOUSE-MADE APPS IN NIAGARA
From carsonspizzeria.ca
CHICKEN AND MUSHROOM WELLINGTON | CHICKEN.CA
From chicken.ca
ONLINE MENU OF CARSON BURGERS RESTAURANT, CARSON, CALIFORNIA, …
From zmenu.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love