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.
CHICKEN BREASTS IN SHERRY AND SOUR CREAM
Make and share this Chicken Breasts in Sherry and Sour Cream recipe from Food.com.
Provided by SuzieQue
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 581.8, Fat 29.4, SaturatedFat 12.7, Cholesterol 195.9, Sodium 1048.6, Carbohydrate 14.1, Fiber 1.1, Sugar 7.1, Protein 57
SHERRY--SOUR CREAM CHICKEN BREASTS
Steps:
- Arrange chicken in a shallow baking dish. Cover with mushrooms. Combine undiluted soup, sherry, and sour cream. Blend. Pour over chicken, completely covering it; dust with paprika. Bake at 350 F. for 1 1/2 hrs.
Nutrition Facts : Calories 1207 calories, Fat 23.03966171875 g, Carbohydrate 8.1570646875 g, Cholesterol 570.7075 mg, Fiber 0.164771877773106 g, Protein 219.688630625 g, SaturatedFat 8.8445953125 g, ServingSize 1 1 Serving (1093g), Sodium 666.01615625 mg, Sugar 7.99229280972689 g, TransFat 4.3061203125 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
SHERRY SOUR CREAM CHICKEN RECIPE
Provided by dpearce
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. In a large skillet saute chicken in butter/margarine until browned. Remove chicken and place in a 9X13 baking dish. Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme, salt and pepper to taste. then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 40 minutes.
POPPY SEED CHICKEN
A yummy, creamy chicken casserole which can turn into an elegant dish when the chicken breasts are left whole. For a variation, use boneless chicken breasts, but do not dice them. Pour the soup mixture over all, but sprinkle the cracker and seed combination over the breasts only and bake as usual.
Provided by Janet Schaufele
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat to 350 degrees F (175 degrees C).
- Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
- Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.
Nutrition Facts : Calories 601.8 calories, Carbohydrate 28.6 g, Cholesterol 128.6 mg, Fat 40.4 g, Fiber 1 g, Protein 29.7 g, SaturatedFat 18.4 g, Sodium 892.8 mg, Sugar 2.9 g
CHICKEN BREASTS WITH SHERRY, CREAM AND MUSHROOM SAUCE
This recipe originally came from a book called Enjoying American Wines issued by the California Culinary Academy in the mid-1980's. My favorite story about it was when making it on a camping trip to Key West. A man walked by our camp site as I was finishing the sauce and said "Something tells me that is not Cream of Mushroom soup!". Boy, was he right. This is a delicious dish that you can serve to anyone with pride. I've doubled the sauce ingredients from the original recipe because we usually serve it with rice (usually jasmine or basmati) and we like to have extra sauce on the rice. I've made this recipe more often than any other single recipe in my repertoire and hope you enjoy it as much as we do.
Provided by KK7707
Categories Chicken Breast
Time 25m
Yield 4 breasts and 1 cup sauce, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F. Trim all bits of fat and membrane from the chicken breasts. In a shallow bowl combine flour, salt and pepper. Dredge breasts in the seasoned flour and shake off the excess. Have a warm, ovenproof plate ready.
- In a large skillet over medium heat, heat the butter and oil. Add chicken breasts and cook just until the thickest part springs back when pressed, 3-5 minutes per side. Remove the chicken to the warm plate and keep warm in the oven while you prepare the sauce. The recipe may be prepared to this point up to 15 minutes ahead of serving time.
- If the butter has browned too much, pour it out and add another 2 tablespoons of butter to the pan. Add mushrooms, garlic and green onion, turn the heat to high and saute until the mushrooms just begin to soften. Add sherry, bring to a boil and reduce by half. Add cream, bring to a boil and reduce to a thick sauce. Taste for seasoning and adjust if necessary.
- Return chicken breasts to pan and turn to coat with sauce. Serve topped with mushrooms and sauce (and rice on the side, if desired).
Nutrition Facts : Calories 610.6, Fat 41.6, SaturatedFat 20.2, Cholesterol 143.2, Sodium 411.2, Carbohydrate 14.5, Fiber 0.9, Sugar 2.3, Protein 19.3
CHICKEN BREASTS IN SOUR CREAM WITH MUSHROOMS
Wow is this ever good! I had some friends over for dinner and they loved it so much they wanted the recipe.
Provided by chris_tam
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with mushrooms.
- Combine undiluted soup, sherry and sour cream, blending well. Pour over chicken, completely covering it.
- Dust with paprika.
- Bake at 350 degrees for 1 1/2 hours.
- Serves 4.
BAKED CHICKEN BREASTS SUPREME
This chicken is very good. The sauce is a sherry wine sauce. This is from a 1973 Betty Crocker cookbook.
Provided by keen5
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
- Place chicken in baking dish, turning to coat with butter.
- Arrange chicken skin side up; bake uncovered 1 hour.
- Heat soup, cream and Sherry, stirring occasionally.
- Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.
- Remove chicken from oven; drain fat from dish.
- Pour soup mixture over chicken.
- Cover tightly; cook 15 to 20 minutes longer or until fork tender.
Nutrition Facts : Calories 306.1, Fat 21.9, SaturatedFat 8.2, Cholesterol 73.8, Sodium 447.7, Carbohydrate 6.1, Fiber 0.3, Sugar 1.1, Protein 17.8
SOUR CREAM CHICKEN BREASTS
I don't remember where I got this recipe, but it is easy and good. Add a side dish of fresh steamed broccoli or roasted veggies and some cranberry orange relish and what a great meal you'll have.
Provided by Mimi in Maine
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter and add the chopped onion and frizzle for a few minutes on low; do not brown onion.
- Add the stuffing mix to the butter mixture.
- In a 9x13 greased casserole, place the chicken breasts.
- Spread the sour cream over the chicken breasts.
- Put the stuffing mix on top of this.
- Cover with foil and bake in a 325 degree oven for 60-70 minutes, depending on your oven.
- NOTE: If your stuffing seems too dry, add a tad of water.
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 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
CHICKEN BREASTS IN SOUR CREAM-ALMOND SAUCE
Make and share this Chicken Breasts in Sour Cream-Almond Sauce recipe from Food.com.
Provided by CaliforniaJan
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute the chicken on both sides in butter, remove from the skillet. Add the onion and garlic, cook and stir for 2 to 3 minutes. Add tomato paste and flour to the skillet, stir until blended and smooth. Gradually add the chicken stock and sherry, cook and stir until smooth and slightly thickened. Return the chicken to the skillet. Add the almonds, dill, salt, and pepper.
- Cover and simmer over low heat for 30 minutes on until tender. Arrange the chicken in a shallow baking dish. Stir the sour cream into the sauce and pour over the chicken. Sprinkle with grated cheese and brown under broiler.
Nutrition Facts : Calories 437.3, Fat 27.9, SaturatedFat 14.1, Cholesterol 138.4, Sodium 468.3, Carbohydrate 10.2, Fiber 0.8, Sugar 4, Protein 33.9
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