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 WITH WILD MUSHROOMS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 12
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 AND MUSHROOMS IN SHERRY-CREAM SAUCE
Make and share this Chicken and Mushrooms in Sherry-Cream Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
SHERRY CHICKEN AND MUSHROOMS
This recipe was a favorite in my household growing up and is now one of my kids' favorite meals. It's easy and quick.
Provided by ALISA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken with salt, pepper, and garlic powder.
- Heat butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 3 to 4 minutes per side. Remove chicken from skillet.
- Cook and stir onion and mushrooms in the same skillet; add olive oil. Cook until onion and mushrooms are slightly tender, 5 to 10 minutes. Pour sherry and chicken broth into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
- Return chicken to the skillet, cover, and simmer chicken and onion mixture until liquid is slightly reduced, about 15 minutes. Spoon onion and mushrooms atop each chicken breast and top each with a slice of provolone cheese. Remove skillet from heat; cover skillet until cheese melts, about 5 minutes.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 6.6 g, Cholesterol 95.7 mg, Fat 19.3 g, Fiber 0.9 g, Protein 32.2 g, SaturatedFat 9.7 g, Sodium 432.3 mg, Sugar 2 g
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.
CREAMY MUSHROOM SHERRY CHICKEN
Creamy mushroom sherry chicken is a lightened recipe combining perfectly tender chicken smothered in an irresistibly creamy mushroom sauce.
Provided by Belly Laugh Living
Categories Dinner Main Course
Time 1h25m
Number Of Ingredients 15
Steps:
- Preheat Oven to 350°Place 2 Tablespoons of Olive Oil in a 8 x 12 casserole dish
- Mix together Flour, Garlic Powder, Black Pepper and Salt
- Coat Chicken with Flour Mixture and place Chicken in the casserole dish
- Slice Mushrooms
- Heat 1 Tablespoon Olive Oil in a Sauté Pan
- Add Mushrooms to Sauté Pan
- Cook Mushrooms until they have shrunk and are getting soft.
- Add 1/2 teaspoon Salt and 1 Tablespoon of Sherry, stir until the sherry has evaporated.Remove mushrooms from heat
- Mix together, cream of mushroom soup, milk, 1/3 cup of sherry, salt and pepper
- Place Chicken into preheated oven (350°). Bake for 30 minutes
- Flip Chicken over and bake for 45 minutes
- Pour the sauce (Milk Soup, Sherry mixture) over the chicken
- Add mushroom with chicken and sauce
- Place back in the oven. Bake for additional 20 minutes or until sauce is bubbling
- Serve with Rice or Cauliflower rice. ENJOY!!!!
Nutrition Facts : Calories 338 kcal, Carbohydrate 11 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 1312 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SHERRIED CHICKEN WITH MUSHROOMS
Steps:
- Preheat oven to 350° and spray a 9×13-inch baking dish with cooking spray.
- Season chicken with salt and pepper and dredge in flour.
- Heat Vegetable oil in large nonstick skillet. Saute chicken until lightly browned on both sides. (Cook chicken in two batches if necessary.) Transfer chicken to baking dish.
- Add 2 tablespoons butter to drippings left in skillet and sauté shallot and mushrooms over medium-high heat until mushrooms are brown. Add tarragon, sprinkle with 1 tablespoon of flour and cook 1 minute. Gradually whisk in half and half. Then add sherry and mushroom soup. Check sauce for seasoning and add salt and pepper to taste. Bring sauce to a simmer and remove from heat.
- Pour sauce over chicken, cover with foil and bake 20 minutes.
- Top with cheese and broil 1-2 minutes. Sprinkle with parsley and green onion.
Nutrition Facts : Calories 398 kcal, ServingSize 1 serving
FARFALLE WITH CHICKEN AND MUSHROOMS
This tasty recipe for Farfalle with Chicken, Mushrooms and Sherry Cream Sauce is simple enough for a weeknight meal, yet elegant enough to serve for company or a Sunday dinner with family.
Provided by Lynne Webb
Categories Pasta
Time 30m
Number Of Ingredients 12
Steps:
- Put a pot of salted water on to boil for the pasta.
- If your chicken breasts have tenderloins attached, remove them and set aside. Place each piece of chicken between 2 sheets of plastic wrap and gently pound to an even thickness of about 1/2-inch.
- Combine the flour, 1 teaspoon of salt and a few grinds of black pepper in a zip-top plastic bag. Slice the chicken breasts (and tenderloins) crosswise into 3/4-inch strips, transfer them to the bag and shake until coated with the seasoned flour. Set aside.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the mushrooms and minced garlic and continue cooking until the mushrooms are lightly browned, 4 to 6 minutes longer. Season to taste with salt and pepper, then transfer to a bowl and set aside.
- While the onions and mushrooms are sautéing, cook and drain the pasta according to package directions. Return the pasta to the pot, drizzle with a little olive oil and set aside.
- Return the pan you cooked the mushrooms in to the stove over medium-high heat and add 2 more tablespoons of oil. Add the chicken strips, a few at a time, shaking off any excess flour first.
- Cook the chicken, turning often, until the strips are barely golden on the outside, 2 to 3 minutes total.
- Deglaze the pan with the sherry, scraping up any browned bits that may have accumulated on the bottom of the pan.
- Stir in the chicken broth and bring the mixture to a simmer. Cook until the sauce begins to thicken, 2 to 3 minutes, then return the mushroom mixture to the pan and combine.
- Stir in the cream and parsley, cook for an additional minute, combine with the pasta and serve immediately.
SHERRY AND GARLIC MUSHROOMS
Aromatic with a touch of sweet and spicy!
Provided by lanapolitana
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium-high heat. Be sure the mushrooms are completely dry. Add the mushrooms and saute undisturbed (do not stir) until the liquid released by the mushrooms evaporates and they turn golden brown, about 5- 8 minutes. Stir and continue to saute until most sides are browned, about 4-5 more minutes.
- Reduce the heat to medium and add the minced garlic to the pan. Cook about 30-45 seconds.
- Add the sherry, stir and saute about a minute.
- Add the lemon zest and juice, red pepper flakes, salt, pepper and stir about 30-45 seconds. Remove the pan from the heat and top with fresh parsley. Taste and season if needed. Serve warm.
CHICKEN SHERRY
Easy, elegant one-dish chicken casserole with whole green beans and sherry in a creamy sauce. All you need is a salad, some rolls and a good glass of wine!
Provided by SheasLounge
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
- Stir together the soup, mayonnaise, sherry, and nutmeg. Layer half of the green beans into the prepared baking dish. Spread with half of the chicken, half of the sauce, and half of the Parmesan cheese; then repeat the layers. Sprinkle the top with a little paprika.
- Bake in preheated oven until the Parmesan cheese has turned golden brown, and the casserole is hot, 45 to 60 minutes.
Nutrition Facts : Calories 596.4 calories, Carbohydrate 16.5 g, Cholesterol 97.9 mg, Fat 43.9 g, Fiber 2.5 g, Protein 32.1 g, SaturatedFat 9.1 g, Sodium 1093.9 mg, Sugar 3.5 g
CHICKEN WITH SHERRY MUSHROOMS SAUCE
Tender chicken and chopped pancetta in a silky, mushroom sherry sauce - A chicken dinner that's sure to get rave reviews!
Provided by Erren Hart
Categories Dinner
Time 50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 660 kcal, Carbohydrate 26 g, Protein 29 g, Fat 43 g, SaturatedFat 16 g, Cholesterol 153 mg, Sodium 486 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CHICKEN WITH A SHERRY MUSHROOM SAUCE
One of my favorite recipes, this chicken with a sherry mushroom sauce is tender and loaded with rich flavors. Plus it comes together in under an hour, with just 20 minutes of active preparation time.
Provided by Kit
Time 50m
Number Of Ingredients 8
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 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.
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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- Preheat oven to 350°F. Stir together 1/3 cup flour, salt, and pepper in a shallow dish. Working with 1 quail at a time, dredge in flour mixture, shaking off excess, and transfer to a baking sheet, placing quail in a single layer. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium-high; arrange mushrooms in a single layer, and cook until bottoms are lightly browned, about 4 minutes. Stir and cook, stirring occasionally, until browned all over, about 5 minutes. Transfer mushrooms to a bowl, and set aside.
- Return skillet to heat over medium-high. Melt remaining 1/2 cup butter in skillet. Add 3 quail. Cook, swirling skillet occasionally, until quail are lightly browned, 3 to 5 minutes per side. Transfer to a 2-quart baking dish. Repeat with remaining 3 quail.
- Add remaining 1/3 cup flour to drippings in skillet. Cook over medium-high, whisking constantly, 1 minute. Gradually whisk in chicken broth and sherry, and return to a simmer. Reduce heat to medium, and whisk until gravy is thickened, about 2 minutes. Stir in mushrooms. Pour gravy over quail; cover dish with aluminum foil, and bake in preheated oven until quail are cooked through and tender, about 1 hour. Divide rice among bowls; top each with 1 quail. Season gravy with salt to taste, and spoon over quail; garnish with parsley and lemon zest.
CREAMY SHERRY CHICKEN - SALT & LAVENDER
From saltandlavender.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 440 per serving
- Cut the chicken breasts in half lengthwise so you have four thinner cutlets. Sprinkle them with the garlic powder, season them generously with salt & pepper on both sides, and then coat each piece in flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- To the skillet, add in the remaining butter, mushrooms, onions, and Italian seasoning. Cook for about 5-6 minutes or until the water has been released and then cooked off.
SHERRY MUSHROOMS RECIPE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (7)Total Time 50 minsCategory Appetizer, Side DishCalories 128 per serving
- Add the the mushrooms in batches, 4 cups at a time, and cook until they have shrunk quite a bit, and are golden brown, stirring from time to time. Remove the mushrooms and add them to a bowl. This should take about 10 minutes per batch. Using some of the oil each time, repeat the process until all of the mushrooms have been sautéed. Add all of the mushrooms back to the pan.
- Reduce the heat to low and deglaze the pan with the sherry. Return the heat to high and use a wooden spatula with a flat edge to loosen any mushrooms bits from the bottom of the pan. Mix and sauté until the sherry has evaporated just about completely.
CHICKEN WITH MUSHROOM-SHERRY PAN SAUCE RECIPE | …
From eatingwell.com
4/5 (2)Total Time 35 minsCategory Low-Carb Chicken RecipesCalories 286 per serving
- Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4 inch. Sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
- Add the remaining 1 tablespoon oil, mushrooms and shallot to the pan. Cook, stirring occasionally, until softened, 1 to 2 minutes. Add sherry; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the sherry is reduced by about half, about 45 seconds. Add broth, olives, parsley and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.
SHERRY CHICKEN WITH CHANTERELLES - OR WHATEVER YOU DO
From orwhateveryoudo.com
5/5 (2)Total Time 1 hr 5 minsCategory ChickenCalories 599 per serving
- Slice your chicken breasts in half so they are half as thick as they normally are. Trim fat, and pound to 1/4-1/2 inch thickness. Slice into cutlets and set aside.
- Combine the flour, salt, pepper, and marjoram, and dredge each chicken breast in the flour mixture. Set aside.
- Melt 1/2 stick of butter and 2 Tbsp vegetable oil in a large skillet. Heat over medium-high until butter is melted. Pan-fry the chicken breasts until each side is golden brown. It is okay if they aren't fully cooked at this point. They'll be cooking more later. Remove from pan and set aside when browned.
- Add another 1/2 stick of butter to the pan. Add more oil if necessary. The oil helps the butter not to burn. Also, start your large pot of boiling water for the pasta at this point.
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5/5 (22)Category Main DishesCuisine SpanishTotal Time 30 mins
- Pat the chicken dry with a paper towel then generously season the chicken all over with salt & pepper. Heat 1 TBSP of the oil in a large cast-iron pan over medium-high heat. Add the chicken to the hot pan and brown on both sides, about 2 minutes per side. Transfer browned chicken to a plate and set aside.
- Keep the pan over medium-high heat and add the remaining 1 TBSP of oil to the pan. Add the mushrooms to the pan and cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
- Stir the garlic in with the mushrooms and cook until fragrant, about 10 seconds. Pour in the sherry and cook until liquid has almost evaporated, about 2 minutes. Stir in the heavy cream and reduce the heat to medium-low. Return the chicken to the pan and simmer the chicken in the cream sauce until cooked through, 4 to 5 more minutes. Season with salt & pepper to taste..
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