Sherried Chicken With Mushrooms Food

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.

CHICKEN WITH SHERRY MUSHROOMS SAUCE

Steps:

• Preheat oven to 400F.Dry the chicken by patting with paper towels and if you haven't Pre-seasoned, sprinkle both sides liberally with salt and pepper.
• Place the flour in a shallow bowl and dredge the chicken in the flour to coat.
• In a large, ovenproof pan (12-inches will do), heat the oil over medium-high heat. Add the floured chicken in three batches (don't overcrowd the pan) and brown lightly for 3 to 5 minutes on each side.
• Remove the browned thighs, set aside and continue with the rest until all the chicken is browned and set aside.
• Drain any excess fat from the pan and add the chopped pancetta and cook until crispy.
• If necessary, remove from the pan, set aside and drain the excess fat (without wiping the pan). Reduce heat to medium-high. Add the bacon back to the pan along with chopped onion and cook until soft, but not brown.
• Add the garlic and cook another minute.
• Add the mushrooms and saute until soft.
• Add the sherry. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook another 2 minutes to cook down the alcohol.
• Add chicken stock and parsley. Return chicken to the skillet, skin side up. Bake for 35 minutes (or until an instant-read thermometer is about 165 degrees), the chicken should be very tender.
• Remove the chicken and set aside. With a fork, mash together the butter and 3 tablespoons of flour and add it to the sauce.
• Return to the stove, stirring constantly, over medium-high heat until the sauce is thickened slightly.
• Taste for seasoning and season to taste, put the chicken back in the sauce, and serve hot.

CHICKEN WITH A SHERRY MUSHROOM SAUCE

Steps:

• Heat your oven to 350 degrees.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Generously salt and pepper both sides of the chicken breasts. Once the butter has melted, add the chicken to the skillet. Then add 1/4 cup of sherry. Cook the chicken for 3 minutes per side, until browned. Then remove the chicken from the skillet and place it on a plate while you work on the sauce.
• Melt another tablespoon of butter in the same skillet you just used to cook the chicken. Add the garlic and stir, scraping up any brown bits. After a minute add the mushrooms. Generously salt and pepper and toss until the mushrooms are evenly coated with butter. Cook for 2 minutes. Then add the remaining sherry. Let the mushrooms simmer for another 4 minutes. Then stir in the cream and thyme. Let the sauce reduce for 5 minutes then add the chicken back to the skillet. Place the skillet in the oven for 30 minutes so that the chicken can finish cooking. (Make sure you are using an oven-safe skillet!)
• After 30 minutes in the oven the chicken should be done - serve it with pasta or rice pilaf. Spoon the sauce over the top.

CHICKEN IN SHERRY MUSHROOM SAUCE

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.

BAKED CHICKEN AND MUSHROOMS

Steps:

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

CHICKEN WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 325 degrees.
• Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
• Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
• Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

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.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

CREAMED CHICKEN WITH MUSHROOMS, PEARL ONIONS & SHERRY

Steps:

• Melt the butter in a large saucepan, add pearl onions and swirl them around for a few minutes to season the butter. Remove the onions from the butter and set aside.
• Blend in the flour. Cook for 2 minutes to remove the raw flour taste, whisking continually, careful not to overly brown the roux.
• Add the chicken broth and cream and stir until thickened and smooth.
• Add the chicken and mushrooms and pearl onions and cook for 1 minute, or until mixture begins to bubble.
• Season to taste and then stir in the sherry.
• Simmer on lowest heat setting for 15 -20 minutes, stirring occasionally. Careful not to burn.
• Serve over toast points, puff pastry patty shells or rice.
• NOTE: Now you can get fancier than this but because this sauce is plenty rich, I used plain toast to make toast points. Toast several slices of a hearty white bread. Remove the crusts, and slice on a diagonal getting 2-4 triangles per slice.
• Serve with a side of peas.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

SHERRIED CHICKEN WINGS WITH MUSHROOMS AND PEAS

Steps:

• Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a shallow bowl dredge the wings in the flour, shaking off the excess. In a heavy skillet large enough to hold the wings in one layer without crowding heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in it brown the wings. With a slotted spoon transfer the wings to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderate heat, stirring, until the onion is softened. Add the mushrooms and the thyme and cook the mixture, stirring, until the mushrooms are tender. Add the Sherry and boil the mixture until the liquid is reduced by half. Add the broth, the juice, and salt and pepper to taste, return the wings to the skillet, and simmer the mixture, covered partially, for 20 minutes. Stir in the peas and simmer the mixture, covered, for 5 minutes, or until the peas are tender. Serve the wings and the sauce with the noodles.

SHERRIED CHICKEN

Steps:

• Lightly sprinkle chicken with seasoned salt and pepper, and brown on both sides in butter in Dutch oven over medium-high heat.
• Add sherry and liquid from mushrooms, cover, and bake at 350 degrees F for 30 minutes or until chicken is tender and cooked through.
• Remove chicken to serving dish.
• Measure pan juices and add water or broth as necessary to make 1-1/4 cups.
• Carefully blend liquid and chicken gravy mix in Dutch oven.
• Bring to a boil, reduce heat, and simmer uncovered for 5 minutes or until thickened, stirring constantly.
• Blend in sour cream, and add mushrooms.
• Heat, but do not allow to boil!
• When sauce is smooth and hot, pour over chicken breasts.
• Serve with fluffy rice or mashed potatoes.

CHICKEN WITH SHERRIED MUSHROOMS

Steps:

• Bring broth to a boil in a small saucepan. Cook for 5 minutes or until reduced to 1 cup. Set aside.
• Combine flour, salt, and pepper in plastic Ziploc bag. Add chicken and shake to coat.
• Add olive oil to large skillet and place over medium-high heat until hot. Add chicken and cook 5 minutes on each side until browned and cooked through. Remove chicken from skillet and set aside. Add butter to skillet. Place over med-high heat until melted, then add mushrooms and saute until tender. Combine 1 Tbsp. sherry and cornstarch; stir well and set aside.
• Add remaining sherry and broth to skillet. Bring to a boil and cook until sauce is reduced to 3/4 cup. Add cornstarch mixture; cook, stirring constantly, about 1 minute or until mixture is thickened. Return chicken to skillet; cover and reduce heat. Simmer 10 minutes. Transfer chicken to a serving platter and top with mushroom mixture. Sprinkle with green onion and parsley.

CHICKEN SAUTé WITH SHERRY

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.