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
QUICK SHERRY CHICKEN
Simple and easy! Serve with rice or pasta.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 537.2 calories, Carbohydrate 13.7 g, Cholesterol 141.9 mg, Fat 36.2 g, Fiber 1.6 g, Protein 37 g, SaturatedFat 9.5 g, Sodium 523.8 mg, Sugar 4.7 g
SAUTEED CHICKEN WITH PARSNIP, APPLE, AND SHERRY PAN SAUCE
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add parsnip; sauté until beginning to brown, about 2 minutes. Add apple and chopped thyme; cook until parsnip and apple are tender, about 6 minutes. Transfer parsnip mixture to plate.
- Sprinkle chicken with salt and pepper. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add 2 chicken breasts; sauté until cooked through and golden, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Repeat with remaining 2 chicken breasts.
- Add Sherry to same skillet. Stir over medium-high heat, scraping up browned bits. Add parsnip mixture and cook until liquid is reduced by half, about 2 minutes. Remove from heat and stir in butter. Season sauce with salt and pepper. Spoon over chicken; garnish with thyme sprigs.
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.
CHERRY CHICKEN
Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired.
Provided by Daveeda
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
- Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
- Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.
Nutrition Facts : Calories 1148.8 calories, Carbohydrate 85.1 g, Cholesterol 222.2 mg, Fat 61.6 g, Fiber 5.1 g, Protein 63.4 g, SaturatedFat 13.9 g, Sodium 750.9 mg, Sugar 42.6 g
SWISS SHERRY CHICKEN
An elegant chicken dish for family and friends. You can leave dill out; it just gives the dish a little bit of extra flavor.
Provided by Janet Schaufele
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 11.1 g, Cholesterol 138.2 mg, Fat 32.2 g, Protein 33.9 g, SaturatedFat 17.7 g, Sodium 729.3 mg, Sugar 1.5 g
CHICKEN WITH SHERRY VINEGAR SAUCE
From Cooking Light. Serving size: 1 chicken breast half and 1 tablespoon sauce. Per serving: 194 calories, 6.3 g fat, 27.4 g protein, 5.6 g carb, 0.4 g fiber, 78 mg cholesterol.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper.
- Heat butter and oil in a big nonstick skillet over medium-high heat.
- Add in chicken; cook 4 minutes on each side.
- Remove chicken from pan and keep warm.
- Add shallots to pan; stir/saute for 1 minute.
- Stir in chicken broth and vinegar; cook 2 minutes.
- Add in whipping cream; cook 1 minute.
- Serve sauce with chicken.
- Sprinkle with parsley.
Nutrition Facts : Calories 247.3, Fat 7, SaturatedFat 3, Cholesterol 111.5, Sodium 505.9, Carbohydrate 3.8, Fiber 0.1, Sugar 0.1, Protein 40.1
SAUTEED CHICKEN BREASTS WITH LEMON AND SHERRY
Excellent dish. Forgot about it but just found the torn and splattered recipe card in my box. I don't remember where I got it from originally but it is a quick preparation and it's good!
Provided by Oolala
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season the chicken with salt and pepper to taste.
- Saute chicken in the butter in a skillet.
- Remove onto a plate when cooked through on both sides.
- Saute the mushrooms and scallions in the same pan using the butter that remains.
- Add the juice from one of the lemon halves (squeeze it right into the pan) and cut the other lemon half into thin slices of lemon and and add those to the pan and stir.
- Add the sherry and stir and simmer 1-2 minutes.
- Pour over the chicken and serve.
CHICKEN TETRAZZINI WITH MUSHROOMS AND SHERRY
Steps:
- For the mushroom saute: Bring a large pot of salted water to a boil.
- Melt the butter in a large saute pan set over medium heat. Add the thyme and shallots, and saute until the shallots begin to brown, 1 minute. Add the mushrooms and 1/2 teaspoon salt. Saute for 5 minutes, stirring often. Add the sherry and cook until it evaporates and then add several grinds of black pepper.
- Cook the spaghetti to al dente. Drain well and cool.
- For the sauce: Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray.
- Melt the butter in a saucepan set over low heat. Add the flour, stirring constantly for 5 minutes to make a roux. Add the half-and-half, 1 cup at a time, stirring constantly. Increase the heat to medium and cook, stirring often, until the sauce thickens, 5 to 8 minutes. Season with salt and pepper.
- In a large mixing bowl combine the mushroom saute, cooked pasta, chicken and white sauce with 2 1/2 cups of the Cheddar. Season with salt and pepper. Add to the prepared casserole dish and top with remaining 1/2 cup cheese, the breadcrumbs, the remaining 1/2 cup melted butter and a dusting of smoked paprika. Bake for 20 to 25 minutes. Then, cover the casserole with foil and cook for 10 more minutes. Serve hot or cool to room temperature to store in the refrigerator or freezer for later use.
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.
GARLIC-SHERRY CHICKEN
I was participating in a forum thread where a cook was looking for a garlic sauce recipe for chicken. The recipes people were talking about sounded so good that I made my chicken with the garlic-y sherry sauce for dinner tonight and wrote it down so I could post it. The marinated artichoke hearts give it a special tang. If your family is larger or smaller than mine its easy to adjust quantities and it holds well if you need it to -- a good buffet dish for entertaining. I use bone-in, skin-on chicken breasts because they stay moister during cooking.
Provided by 3KillerBs
Categories Chicken Breast
Time 45m
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- Use a sharp knife and poultry shears to divide chicken breasts into 4-6oz, serving pieces. You can get two pieces out of a moderate-sized breast or 3 pieces out of a large one.
- Drain and coarsely chop artichoke hearts.
- Heat butter and olive oil over medium heat in a large, heavy skillet that can go into the oven.
- Brown chicken on all sides, browning the skin side first. Remove to a dish that will catch the juices.
- Saute onions and garlic on low-medium until onions are soft and translucent.
- Add mushrooms if using them and cook briefly.
- Add sherry to pan and stir until it has all evaporated.
- Sprinkle flour over the onions and cook as a roux for a minute or two. If there is not enough fat remaining in the pan add a little more butter.
- Slowly add chicken broth, stirring vigorously so as not to create any lumps. Add salt and pepper. Bring to a boil then turn heat down to a simmer.
- Add artichoke hearts, chicken pieces, and chicken juices. Stir in gently.
- Cover and simmer 8-12 minutes or until the chicken is barely cooked and the sauce has thickened slightly. (The sauce will still be quite runny, not thick like gravy).
- Hold in oven at 225F if necessary. Could be held in a crockpot on warm for buffet service.
- I suggest serving over rice or noodles. Also good with crusty bread to sop up the sauce. Your favorite green vegetable will round out the meal nicely.
- Note: If you wish to use boneless, skinless breasts I suggest cooking them until almost done in the browning stage so that they will finish cooking as they sit while you make the sauce, then rewarming them briefly in the sauce immediately before serving.
- Note: If your family prefers dark meat you could use thighs instead of or in addition to breasts but will probably need to pour off excess grease before adding the flour.
- Note: If you want a thicker, more gravy-like sauce increase the flour to achieve your preferred texture.
- Note: This recipe can be made with boneless pork chops instead of chicken if you follow the directions for boneless breasts.
- Variation: Decrease the amount of chicken stock slightly. Add the juice and zest of one lemon and 1 tbs capers.
- Variation: Add 1-2lbs of barely-cooked asparagus tips at the last moment and cook just long enough to heat through.
CHICKEN WITH SHERRY ALA ORANGE SAUCE
This recipe is very easy to put together and makes a lovely presentation. You can get it ready early on and pop it in the oven 40 minutes before dinner. Great for Sunday dinner or for a special guest dinner. I like adding the Grand Marnier but it is optional. It just gives an added flavor boost. If you do not like spicy use regular smoked Paprika and sub green peppers for the Jalapeno.
Provided by Bergy
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Lightly spray a skillet with Pam and brown the thighs on both sides.
- Season with Salt & Pepper.
- Place thighs in an oven proof dish and sprinkle with the paprika.
- Cover the thighs with the shallots, mushrooms, garlic and Jalapeno (or green peppers) Set aside.
- In a saucepan combine the water (1/4 cup), Orange zest, orange juice & Brown sugar.
- Mix the corn starch with the 3 tbsp of water and add to the sauce.
- Bring sauce to a boil & simmer for apprx 5 minutes.
- Mix in the sherry and grand Marnier.
- Cut each slice of orange into 4 pieces.
- Place 2 pieces of orange on each thigh.
- Spoon the sauce over the chicken.
- Bake in 375 oven for apprx 35 minutes or until done.
- Baste a couple of times during baking.
- Use parsley as a garnish if you wish.
Nutrition Facts : Calories 513.7, Fat 28.9, SaturatedFat 8.3, Cholesterol 157.9, Sodium 152, Carbohydrate 14.7, Fiber 0.7, Sugar 6.9, Protein 33.9
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
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.
POUNDED CHICKEN WITH SHERRY-DIJON SAUCE
Pounded, Parmesan-breaded chicken with a Dijon-sherry sauce.
Provided by AJHess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.
- Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.
- Melt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan over medium heat; cook until slightly thickened, about 5 minutes.
- Dip chicken breasts into the beaten egg to coat. Press the dipped breasts into bread crumbs and gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto the prepared sheet. Drizzle sherry-Dijon sauce over the breaded chicken breasts.
- Bake on a rack in the top third of the preheated oven until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 560.9 calories, Carbohydrate 24.6 g, Cholesterol 229.2 mg, Fat 29.1 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 12.2 g, Sodium 746 mg, Sugar 2.4 g
CHICKEN BREAST WITH SWEET-AND-SOUR SHERRY SAUCE
Provided by Mark Bittman
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a 10-inch skillet over medium-high heat for a minute or two. Add the tablespoon of olive oil, then mushrooms and shallots, and turn heat to high. Cook, stirring occasionally, until mushrooms brown on edges, about 5 minutes.
- Add honey, and stir until it evaporates, less than a minute. Add vinegar, and cook, stirring occasionally, until mixture is dry, about 2 minutes. Add sherry, and cook, stirring once or twice, until mixture is syrupy and nearly dry, about 5 minutes. Add stock, and cook, stirring once or twice, until mixture thickens slightly, about 5 minutes. Reduce heat to medium low; keep warm.
- After adding stock to sauce, sprinkle chicken with salt and pepper and grill, broil or saute.
- When chicken is done, season sauce with salt and pepper and strain if you like; stir in remaining olive oil. Serve chicken with sauce spooned over it.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 2 grams, Sodium 865 milligrams, Sugar 4 grams, TransFat 0 grams
EASY CHICKEN WITH SHERRY MUSHROOM SAUCE
Make and share this Easy Chicken With Sherry Mushroom Sauce recipe from Food.com.
Provided by Donna Matthews
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Melt butter in a glass baking dish.
- Season flour with salt and pepper.
- Wash chicken pieces and pat dry with paper towel.
- Dredge chicken pieces through flour to coat and place skin side down in the pan with the melted butter.
- Bake in preheated oven for 30 minutes.
- Meanwhile, Whisk together soup and sherry until smooth; set aside.
- At the end of the half hour, turn chicken pieces over and pour in the sherry mushroom sauce.
- Bake an additional 30 minutes or until chicken is done.
- Can be served with noodles if you like.
- Note: for a lower calorie meal, I have used boneless skinless chicken breasts which I marinated in the sherry mushroom mixture overnight. Then I baked the chicken and sauce in a glass pan in a 350 degree oven for about 45 minutes. Do not overbake.
Nutrition Facts : Calories 641.3, Fat 39.1, SaturatedFat 16.4, Cholesterol 144.2, Sodium 543.3, Carbohydrate 8.8, Sugar 2.3, Protein 26.8
More about "chicken sauté with sherry food"
CHICKEN BREAST WITH SHERRY SAUCE - TASTY KITCHEN
From tastykitchen.com
BAKED CHICKEN WITH GARLIC AND SHERRY - MATCHING FOOD AND …
From matchingfoodandwine.com
ONE-PAN CHICKEN WITH SHERRY VINEGAR - ALEXANDRA'S …
From alexandracooks.com
GARLIC CHICKEN WITH SHERRY | DINNER RECIPES - WOMAN AND …
From womanandhome.com
CHICKEN WITH DELICIOUS SHERRY SAUCE - IDIOT'S KITCHEN
From idiotskitchen.com
Reviews 2
SAUTéED CHICKEN LIVERS WITH APPLES AND SHERRY - RICARDO
From ricardocuisine.com
CHICKEN WINE SAUCE WITH DRY SHERRY RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN WITH A SHERRY MUSHROOM SAUCE - THEKITTCHEN
From thekittchen.com
CHICKEN WITH SHERRY AND MUSHROOMS - FEEDING THE FAMISHED
From feedingthefamished.com
HOW TO COOK CHICKEN WITH SHERRY-SOY SAUCE - MYRECIPES
From myrecipes.com
CHICKEN WITH SHERRY SAUCE - RECIPE | COOKS.COM
From cooks.com
CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE RECIPE - FOOD.COM
From food.com
CHERRY CHICKEN SAUTé | FOODLAND ONTARIO
From ontario.ca
CHICKEN WITH SHERRY VINEGAR SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
LOW CARB ITALIAN CHICKEN CACCIATORE RECIPE – BONELESS CHICKEN
From lowcarbmaven.com
SAUTéED CHICKEN WITH HAM & SHERRY RECIPE - RECIPES.NET
From recipes.net
CHICKEN WITH SHERRY SAUCE - MINDFUL PALATE
From mindfulpalate.com
QUICK CHICKEN SAUTé WITH MUSHROOMS, BABY LIMAS & SHERRY …
From finecooking.com
CHICKEN IN SHERRY SAUCE - EVERYDAY COOKS
From everydaycooks.co.uk
CHICKEN WITH SHERRY - THE IRISH TIMES
From irishtimes.com
ONE-PAN ROASTED CHICKEN WITH SHERRY VINEGAR SAUCE - SIDECHEF
From sidechef.com
CREAMY SHERRY CHICKEN • SALT & LAVENDER
From saltandlavender.com
FRENCH CHICKEN WITH SHERRY NUTMEG SAUCE RECIPES
From recipes.servegame.org
CHICKEN WITH VERY CHERRY SHERRY SAUCE | THE CHARMED KITCHEN
From thecharmedkitchen.com
CHICKEN WITH SHERRY SAUCE - CHATELAINE
From chatelaine.com
CHICKEN WITH SHERRY MUSHROOMS SAUCE - ERREN'S KITCHEN
From errenskitchen.com
PAN-ROASTED CHICKEN BREASTS WITH GARLIC-SHERRY SAUCE
From cooksillustrated.com
CHICKEN WITH SHERRY VINEGAR SAUCE RECIPE | MYRECIPES
From myrecipes.com
BEST CHICKEN WITH SHERRY (PECHUGA DE POLLO CON JEREZ) …
From foodnetwork.ca
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