STUFFED CHICKEN DIVAN WITH A SHERRY DIJON SAUCE
We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Mist a shallow rectangular flameproof baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.
- Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
- Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
- Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.
GLUTEN-FREE SWEET AND SOUR CHICKEN
Satisfy your cravings with this amazing and healthy version of Gluten-Free Sweet and Sour Chicken.
Provided by Chrystal
Categories Recipes
Time 40m
Number Of Ingredients 16
Steps:
- Cut the chicken breast into 1-inch cubes. In a bowl, combine the soy sauce, sherry, sesame oil, salt, pepper, and 1/2 tsp of sugar. Mix until combined. Add the chicken and marinate for 10 minutes.
- In a zipper bag, combine the 1/4 cup of flour and 1/3 cup corn starch.
- Drain the chicken, reserving the remaining marinade. Add the chicken to the bag, seal the bag and shake it till the chicken is evenly coated. Set aside.
- Drain the pineapple juice into a bowl. Add the ketchup, vinegar, 2 tbsp sugar, 1 tbsp cornstarch, and the reserved marinade.
- Heat 1 cup of oil in a large flat bottom wok until it is hot. Be careful not to let it heat to the point of smoking. Add half the chicken; spread the pieces around for even cooking. Cook for 2-3 minutes until they begin to brown. Turn them over carefully for another 2-3 minutes or until completely brown. Once they are brown on all sides, transfer to a paper towel-lined plate. Repeat until all the chicken is cooked.
- Carefully drain the oil from the pan. Clean the wok (remove any leftover bits of chicken and breading) and return it to high heat. Add remaining 1 tbsp of oil and the ginger. Stir fry for 15 seconds. Add the bell pepper and onion, stir-frying for 2-3 minutes. Next, add the pineapple chunks and cook for 1 minute. Then, add sweet and sour sauce to the wok. Bring the mixture to a low boil, stirring until it starts to thicken, about 1 minute. Add the cooked chicken and continue to cook for another 2-3 minutes.
- Remove pan from the heat. Serve hot.
Nutrition Facts : Calories 294 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 501 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHICKEN IN SHERRY SAUCE (GLUTEN FREE)
This is a Bette Hagman recipe. So few ingredients, yet such a rich meal. We made it dairy free also and everyone loved it, although hubby had to dig out the mushrooms! I cut the breasts into strips, although that makes it harder to brown than whole breasts. She says she serves mashed potatoes to put extra sauce over. Prep time depends on the chicken you use.
Provided by WI Cheesehead
Categories Free Of...
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, brown the chicken in the olive oil.
- While the chicken is cooking, prepare the soup base. Mix the powdered soup base with the 1/4 C water in a small pan. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
- Add the mushrooms and the sherry. and pour over the browned chicken to cover.
- Reduce heat and cook until the chicken is tender.
- Serve over cooked rice or noodles.
Nutrition Facts : Calories 257.9, Fat 11.5, SaturatedFat 2.6, Cholesterol 46.4, Sodium 179, Carbohydrate 3.5, Fiber 0.2, Sugar 1.2, Protein 16.6
CALIFORNIA SHERRY CHICKEN
Chicken with a hint of lemon, sherry and garlic served with veggies like zucchini and carrots. Like, totally California Sherry Chicken, dude! Serve with roasted potatoes or Fettuccine Alfredo, if desired.
Provided by Nikki
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 26.5 g, Cholesterol 71.9 mg, Fat 7.8 g, Fiber 5.2 g, Protein 30.6 g, SaturatedFat 1.6 g, Sodium 893.5 mg, Sugar 7 g
CHICKEN SAUTé WITH SHERRY
Provided by James Beard
Categories Chicken Poultry Sauté Quick & Easy Sherry Winter House & Garden
Yield Serves 4
Number Of Ingredients 6
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.
CRISP CHICKEN WITH SHERRY-VINEGAR SAUCE
Categories Chicken Garlic Roast Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put oven rack in upper third of oven and preheat oven to 450°F.
- Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.
- Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.
STICKY CHICKEN WITH SHERRY, ALMONDS & DATES
Tender roasted chicken legs coated in a lip-smacking glaze - ideal for feeding a crowd
Provided by Jennifer Joyce
Categories Dinner
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat 1 tbsp of the olive oil in a large frying pan. Season the chicken, then brown on all sides. Remove the chicken, place it in a large baking dish, then set aside. Add the remaining oil, the onions and garlic to the pan, then season. Fry for 10 mins until golden. Stir in the cumin, sherry and lemon zest and juice. Bring to the boil, then add the almonds, dates and half the parsley.
- Pour the sauce over the chicken. Cover with foil, then roast for 1 hr until tender, taking the foil off after 15 mins. Spoon the liquid over the chicken a couple of times during roasting. Serve piled up on a large platter with the sauce poured over, the garlic cloves, remaining parsley and some extra lemon zest.
Nutrition Facts : Calories 491 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Protein 32 grams protein, Sodium 0.35 milligram of sodium
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.
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.
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LEMON SHERRY CHICKEN RECIPE - LOW CARB, GLUTEN FREE
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5/5 (1)Total Time 30 minsCategory Chicken RecipesCalories 329 per serving
- Add the heavy cream, lemon juice, and lemon pepper seasoning. Stir in, reduce heat to low and let simmer until the chicken is cooked all the way through.
- Add the mozzarella cheese and half of the parsley to the sauce. Mix in and allow the sauce to thicken.
GLUTEN-FREE CHICKEN STIR-FRY - MEANINGFUL EATS
From meaningfuleats.com
5/5 (22)Total Time 30 minsCategory DinnerCalories 286 per serving
- In a small bowl or measuring cup, mix together all the ingredients for the sauce. Set aside. Season the chicken with salt and pepper.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat for 30 seconds. Add the chicken and cook until cooked through, about 5 minutes. Remove the chicken from the pan and place on a plate.
- Add 1 tablespoon oil to the now empty skillet, followed by the broccoli, red pepper and carrots. Cook for about 5 minutes, or until crisp-tender. Add the green onions, ginger and garlic and cook for another minute.
- Add the chicken back to the pan. Pour in the stir-fry sauce and bring to a simmer. Simmer for 2-3 minutes until thickened and heated through. Serve with hot cooked rice. Enjoy!
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