Baked Chicken With Apple Sherry Sauce Recipes

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ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE



Roasted Chicken with Garlic-Sherry Sauce image

This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. -Sheri Sidwell, Alton, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

2 quarts water
1/2 cup salt
4 bone-in chicken breast halves (12 ounces each)
3/4 teaspoon pepper, divided
2 teaspoons canola oil
8 garlic cloves, peeled and thinly sliced
1 cup reduced-sodium chicken broth
1/2 cup sherry or additional reduced-sodium chicken broth
3 fresh thyme sprigs
1/4 cup butter, cubed
1 teaspoon lemon juice

Steps:

  • For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.

Nutrition Facts : Calories 534 calories, Fat 29g fat (12g saturated fat), Cholesterol 197mg cholesterol, Sodium 508mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.

SHERRY WINE SAUCE CHICKEN



Sherry Wine Sauce Chicken image

This is a creamy, rich tasting chicken bake that is amazingly easy. The sauce is also great over mashed potatoes. For a low-fat dish, substitute reduced fat soups and sour cream.

Provided by SARA HUGHES

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

2 (10.75 ounce) cans condensed cream of chicken soup
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) container sour cream
1 cup cream sherry
6 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream and sherry. Mix all together. Add the chicken breasts and immerse them in the sauce.
  • Bake in the preheated oven, uncovered, for about 45 minutes or until chicken is cooked through (no longer pink inside).

Nutrition Facts : Calories 507.7 calories, Carbohydrate 23.5 g, Cholesterol 109.9 mg, Fat 29.2 g, Protein 33.7 g, SaturatedFat 13.3 g, Sodium 1677.7 mg, Sugar 2.4 g

CHICKEN WITH CHERRY SAUCE



Chicken with Cherry Sauce image

This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh or frozen pitted sweet cherries
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons butter

Steps:

  • Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.

BAKED SHERRY CHICKEN



Baked Sherry Chicken image

a really good "company" chicken dish, tastes as good as it looks.

Provided by ali Bresnahan

Categories     Chicken

Time 1h30m

Number Of Ingredients 11

2-3 lb chicken, cut in serving size pieces
1/2 stick butter
1/2 c onion, chopped
1/2 lb mushrooms, sliced
1 can(s) cream of mushroom soup, undiluted
3/4 c dry sherry
1 Tbsp parsley, chopped
1 tsp salt
1 tsp paprika
dash(es) pepper
2 or 3 lemon slices

Steps:

  • 1. Preheat oven to 350. In skillet, brown chicken slowly in butter on all sides. Remove from skillet and place in single layer in 11 x 7 baking dish. Slice mushrooms, chop onions.
  • 2. Add mushrooms and onions to skillet, scraping the bottom of the pan, and stir well to mix. Add a little more butter if you'd like. Bring to a nice simmer.
  • 3. Let it cook a little longer, stirring often, till everything looks beautiful.
  • 4. Add soup, sherry, seasonings, and lemon slices. Blend thoroughly, bring to a simmer.
  • 5. Pour over chicken in baking dish.
  • 6. Bake (uncovered) at 350 for about an hour, or until chicken is tender.
  • 7. Remove from oven when it looks so beautiful you can't stand it.
  • 8. Serve with rice and a nice green vegetable.
  • 9. The sauce is lemony and delicious, and it's great spooned over the rice.

CHICKEN WITH SHERRY MUSHROOMS SAUCE



Chicken with Sherry Mushrooms Sauce image

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

½ cup flour (seasoned with salt and pepper)
1 tbsp vegetable oil
5 chicken thighs (bone-in with skin)
6 ounces pancetta (chopped)
1 large onion (chopped (about 1 cup))
5 garlic cloves (thin sliced or chopped)
1 lbs cremini mushrooms (or Baby Bella/Chestnut mushrooms)
1½ cups sherry
1½ cup chicken stock
fresh parsley (a good handful, chopped)
Salt and Pepper
3 tbsp butter (softened)
¼ cup flour

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

POUNDED CHICKEN WITH SHERRY-DIJON SAUCE



Pounded Chicken with Sherry-Dijon Sauce image

Pounded, Parmesan-breaded chicken with a Dijon-sherry sauce.

Provided by AJHess

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
1 egg, beaten
2 tablespoons water
½ cup whole wheat bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons butter
3 tablespoons dry sherry
1 teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
½ teaspoon minced garlic
¾ pound skinless, boneless chicken breast halves, pounded to 1/8-inch thick

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.
  • Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.
  • Melt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan over medium heat; cook until slightly thickened, about 5 minutes.
  • Dip chicken breasts into the beaten egg to coat. Press the dipped breasts into bread crumbs and gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto the prepared sheet. Drizzle sherry-Dijon sauce over the breaded chicken breasts.
  • Bake on a rack in the top third of the preheated oven until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 560.9 calories, Carbohydrate 24.6 g, Cholesterol 229.2 mg, Fat 29.1 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 12.2 g, Sodium 746 mg, Sugar 2.4 g

BAKED CHICKEN WITH APPLE SHERRY SAUCE



Baked Chicken With Apple Sherry Sauce image

Make and share this Baked Chicken With Apple Sherry Sauce recipe from Food.com.

Provided by Silly Yak Yak Yak

Categories     Chicken

Time 1h

Yield 2 chicken, 2 serving(s)

Number Of Ingredients 16

2 chicken breast halves (boneless, skinless)
1/4 teaspoon salt
3 tablespoons gluten-free flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1 pinch white sugar
2 tablespoons butter
1/4 cup medium sherry
1 cup chicken broth
1 granny smith apple
1/3 cup light brown sugar
1 tablespoon butter
1 dash marsala wine
1 pinch cayenne pepper
1/4 teaspoon paprika

Steps:

  • Sprinkle chicken breasts with 1/4 teaspoon of salt on both sides. Cover and refrigerate for 30 minutes. Remove from refrigerator and cut in half lenghtwise. Place the chicken pieces between two pieces of plastic wrap and pound chicken with meat mallet till 1/4 inch thick.
  • Preheat oven to 200 degrees F.
  • Mix the flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in shallow bowl. Place each piece of chicken into flour mixture to coat. Melt 2 Tbsp of butter in a skillet until foam disappears, and lay the chicken into the butter. Cook until golden brown on both sides. Remove chicken, and set aside on plate in oven to keep warm.
  • Pour sherry into skillet and bring to a boil, Cook until the sherry is reduced to half its volume. Then stir in chicken broth, add the apple slices to the skillet. Cook, stiring occasionaly until the apple slices are soft and the sherry mixture is reduced to half. Stir in brown sugar, 1 Tsbp of butter, and the Marsala wine until the sugar has dissolved and the sauce is thick.
  • Return the chicken to the sauce, together with any juice from the plate. Simmer for a few minutes on each side.
  • Serve the chicken with the sauce and apple slices on top.

HONEY-MUSTARD CHICKEN AND APPLES



Honey-Mustard Chicken and Apples image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, cut into large chunks
2 cooking apples (such as Cortland), cut into chunks
1 cup low-sodium chicken broth
2 to 3 tablespoons honey mustard
1 1/2 teaspoons unsalted butter, softened
1 tablespoon all-purpose flour
1 to 2 tablespoons roughly chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
  • Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
  • Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
  • Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

Nutrition Facts : Calories 457, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 200 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 33 grams

CHICKEN SAUTé WITH SHERRY



Chicken Sauté with Sherry image

Provided by James Beard

Categories     Chicken     Poultry     Sauté     Quick & Easy     Sherry     Winter     House & Garden

Yield Serves 4

Number Of Ingredients 6

3 to 4 pound chicken, quartered, backbone removed
6 tablespoons butter
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon powdered ginger
1 cup dry 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.

BAKED CHICKEN WITH SHERRY SAUCE



Baked Chicken with Sherry Sauce image

An easy and tasty weekday meal.

Provided by Lori Loucas

Categories     Chicken

Time 1h10m

Number Of Ingredients 10

1/4 Tbsp olive oil
3 whole skinless, boneless chicken breasts - split, rinsed and patted dry
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried basil
1/2 pt sour cream
1 can(s) cream of mushroom soup, undiluted
1/2 c dry sherry
1 Tbsp paprika
1 Tbsp parsley

Steps:

  • 1. Preheat oven to 350F. Heat oil in a large skillet over medium heat
  • 2. Add chicken breasts and brown on both sides. Remove to a shallow baking dish and arrange in a single layer. Sprinkle with salt, pepper and basil..
  • 3. In a small bowl, combine sour cream, cream of mushroom, and sherry. Pour over chicken and bake uncovered for 45*60 minutes.
  • 4. Remove from oven and sprinkle with paprika and parsley. Serve immediately.

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