Sherried Chicken Food

CALIFORNIA SHERRY CHICKEN

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.

SHERRIED CHICKEN

Steps:

• Preheat oven to 350 degees.
• Shake chicken pieces with salt, pepper, and paprika in a bag.
• Brown in half the butter.
• Remove to casserole and add remaining butter to the pan.
• Add mushrooms and cook until tender.
• Sprinkle flour over mushrooms.
• Stir in chicken, broth, sherry and rosemary.
• Pour this mixture over chicken and bake for 45 minutes.
• Serve with wild rice.

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.

SHERRIED CREAM OF CHICKEN AND WILD RICE SOUP

Steps:

• Bring 4 Celsius water to a boil.
• Add wild rice to boiling water.
• Simmer for 45 minutes.
• Remove from heat.
• Add cooked chicken to rice.
• In a seperate frying pan, heat 2 T. olive oil and saute the celery, onions and mushrooms until the onions are clear.
• Add flour to vegetables and mix well.
• Add chicken broth to vegetables and stir until flour is dissolved.
• Add this mixture to the rice and chicken. Stir well.
• Add spices, evaporated milk, water, butter, and chicken bullion to the stock pot.
• Bring to a boil. Reduce heat and simmer for 35 minutes.
• Finish y adding sherry cooking wine.
• Enjoy!

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.

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.

CHICKEN CREPES IN SHERRIED MORNAY SAUCE

Steps:

• Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
• Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
• While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
• Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
• Place a heaping spoonful of the mixture in the center of each crepe and roll.
• Place in a shallow oven-proof dish, seam side down.
• Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
• Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
• This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
• A serving is two crepes per person.
• Sherried Mornay Sauce:.
• Make a white roux with the butter and flour.
• Add milk and whisk over medium heat.
• Boil 1 minute, whisking constantly.
• Remove from heat and add salt, pepper, cream, and sherry.
• Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
• Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
• Serve with any extra sauce.

SHERRIED ARTICHOKE CHICKEN

Steps:

• Melt 4 tablespoons of the butter in a heavy skillet.
• Sprinkle chicken with salt, pepper and paprika.
• Brown the chicken pieces in skillet.
• Remove chicken to a 1&1/2 quart casserole dish.
• Place artichoke hearts among the chicken parts.
• Add the remaining butter to the skillet.
• Add the shallots and mushrooms to the skillet and cook about 5 minutes.
• Sprinkle with the flour.
• Stirring constantly, add the chicken broth and sherry to the skillet.
• Cook for a few minutes to combine.
• Pour sauce over chicken and artichokes, cover and heat at 350 degrees F for about 30 minutes.

SHERRIED CHICKEN AND FETTUCCINE CASSEROLE

Steps:

• Preheat oven to 375.
• Cook pasta in boiling water 8-10 minutes and drain well. (pasta will still be quite firm).
• Heat butter in skillet and sautee onion, garlic, bell pepper and mushrooms until tender.
• Add flour and cook for 1 minute.
• Add sherry, broth, salt and pepper and bring to a boil.
• Stirring constantly, cook 2-3 minutes.
• Mix together pasta, chicken, cream and vegetable sauce.
• Pour into a shallow casserole dish and top with cheese.
• Bake 30 minutes or until browned and bubbly.

SHERRY CHICKEN WITH RICE

Steps:

• Place chicken in a 13 x 9 x2-inch baking dish.
• Sprinkle with salt, pepper and paprika.
• Melt butter in a medium saucepan.
• Stir in remaining ingredients except rice.
• Pour over chicken.
• Bake at 350 degrees for 1 hour or until done.
• Serve chicken and gravy over rice.