Creamy Chicken Primavera Sherrys Food

CREAMY CHICKEN PRIMAVERA

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.

CHICKEN PRIMAVERA

Steps:

• Cook pasta in a large pot of salted boiling water for 1 minute less than al dente, according to package instructions (that was about 9 minutes total for my box of penne). During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with the pasta. Drain.
• Meanwhile, heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides. Cook the chicken in the oil until browned on both sides and juices run clear, about 5-7 minutes per side. Remove the chicken to a cutting board, let rest for 5 minutes, and then slice into thin strips.
• In the same pan, melt the butter over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Stir in asparagus, increase the heat to medium-high, and cook for 1 minute. Add the zucchini and bell pepper, cook for 1 minute. Stir in the tomatoes and cook for 1 more minute.
• Add the chicken broth, increase the heat and bring the mixture to a boil.
• Reduce heat to low so that the liquid is at a gentle simmer. Stir in the cream and Parmesan until smooth.
• Add the cooked pasta, broccoli, peas, chives and basil to the sauce. Let it bubble and thicken slightly, stirring frequently, until all of the ingredients are warmed through, about 2 more minutes. Taste and season with salt and pepper, if necessary. Stir in the chicken and serve immediately.

CHICKEN BREASTS IN SHERRY AND SOUR CREAM

Steps:

• Put chicken breasts and mushrooms in a casserole dish.
• Combine remaining ingredients and spoon over chicken.
• Cover with foil.
• Bake in a 350 degree oven for 1 1/2 hours.
• Serve with rice.

CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE

Steps:

• Pat chicken dry and toss with flour and season to taste.
• In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
• Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
• Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
• Stir in chicken, cream and broth. Taste and adjust seasoning.
• Bring to a boil and boil until thickened.
• Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.

CREAMY CHICKEN PRIMAVERA, SHERRY'S

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.

CREAM OF SHERRY PHEASANT OR PARTRIDGE

Steps:

• 1. Quarter pheasant using a heavy knife: cut through back just ahead of the thighs. Split thighs along one side of the backbone. Carefully cut back from the wings and breast and discard. Find the keelbone at the center of the breast. Place knife flush along one side of the keelbone and spit breast lengthwise. For partridge, follow same procedure, but use two birds and leave breasts whole.
• 2. Dredge poultry pieces in dry mix, then the wet bath, then dry mix again. Place breaded pieces on a large plate.
• 3. Heat 3 tbsp butter in a large skillet (preferably cast iron), over medium heat. When butter bubbles, add poultry pieces. Cook bone side up for 5 minutes, covering pan with a tight lid (glass is best). Avoid searing breading. Add mushrooms and onion, rotate poultry with tongs, and continue to brown the bone side for 5 min, covered. Add sherry, return lid.
• 4. Reduce heat to simmer for 25-30 minutes, covered. Deeply prick a thick piece of meat to test doneness. If juice runs clear, it is done. During this time, add chicken broth sparingly if neccessary to keep bottom of pan from drying out. By the end of the 25 minutes, liquid should be almost completely dissipated.
• 5. While poultry is simmering, cook pasta according to package directions. Drain and toss with pine nuts and a pat of butter.
• 6. Remove cover, stirring cream gently into pan. Allow to re-heat slowly, removing from heat when cream is hot. Serve over pasta.
• 7. Remember, watch out for shot in your meat!