California Sherry Chicken Recipes

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CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE



Chicken and Mushrooms in Sherry-Cream Sauce image

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

salt and pepper, to taste
3 -4 boneless skinless chicken breasts, cut into 1/2 inch strips (about 2-2 1/2 lbs, I find that 3 breasts adequately feeds my family)
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 onion, halved lengthwise and sliced thin crosswise
2 garlic cloves, minced
1/2 lb mushroom, sliced thin
3 tablespoons medium-dry sherry
1 tablespoon fresh lemon juice
1/3 cup cream
1/2 cup chicken broth
cooked noodles
1 tablespoon minced fresh parsley leaves

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.

CALIFORNIA CHICKEN



California Chicken image

This recipe is great for summertime veggies from the garden, and quick too!

Provided by Ingrid

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
1 teaspoon olive oil
½ teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
  • Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Nutrition Facts : Calories 540.7 calories, Carbohydrate 12.1 g, Cholesterol 121.8 mg, Fat 36.7 g, Fiber 7.6 g, Protein 42.8 g, SaturatedFat 14 g, Sodium 373 mg, Sugar 2.7 g

CALIFORNIA CHICKEN



California Chicken image

In a pinch, substitute a drained can of diced tomatoes for fresh and any kind of wine for the dry sherry. For light and fluffy couscous, fluff it with a fork and let sit for a few minutes before eating. An easy way to peel an avocado is to halve it lengthwise and remove the pit by striking it firmly with the blade of a knife and twisting slightly to loosen. Then, make a few lengthwise cuts and a few cuts across, making sure not to pierce the skin. Push the avocado inside out and effortlessly knock the cubes of flesh from the skin.

Yield serves 2

Number Of Ingredients 14

Olive or canola oil spray
1/2 cup couscous
1/2 to 3/4 pound chicken breasts or thighs
1/4 teaspoon freshly ground black pepper
1/2 green bell pepper, cored, seeded, and cut into strips
2 tomatoes, cut into wedges
1/2 cup small pitted ripe olives, sliced
1 firm-ripe avocado, sliced or cubed
1/2 medium onion, chopped
1 teaspoon celery salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1 tablespoon dry sherry
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive or canola oil.
  • Pour the couscous into the pot. Add 1/2 cup water and stir to make an even layer of the grains.
  • Arrange the chicken on top of the couscous and season lightly with pepper.
  • Add the bell pepper, tomatoes, and olives in separate layers, and again season lightly with pepper. Layer the avocado on top of everything.
  • In a small bowl, combine the onion, celery salt, marjoram, basil, sherry, and lemon juice and distribute over the ingredients in the pot.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • Calories: 566
  • Protein: 36g
  • Carbohydrates: 54g
  • Fat: 24g
  • Cholesterol: 75mg
  • Sodium: 1015mg
  • Fiber: 11g

QUICK SHERRY CHICKEN



Quick Sherry Chicken image

Simple and easy! Serve with rice or pasta.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Yield 6

Number Of Ingredients 5

1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup dry sherry
8 small white onions, peeled

Steps:

  • In a large skillet, brown chicken in oil. Pour excess oil off.
  • Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.

Nutrition Facts : Calories 537.2 calories, Carbohydrate 13.7 g, Cholesterol 141.9 mg, Fat 36.2 g, Fiber 1.6 g, Protein 37 g, SaturatedFat 9.5 g, Sodium 523.8 mg, Sugar 4.7 g

CHICKEN WITH SHERRY ALA ORANGE SAUCE



Chicken With Sherry Ala Orange Sauce image

This recipe is very easy to put together and makes a lovely presentation. You can get it ready early on and pop it in the oven 40 minutes before dinner. Great for Sunday dinner or for a special guest dinner. I like adding the Grand Marnier but it is optional. It just gives an added flavor boost. If you do not like spicy use regular smoked Paprika and sub green peppers for the Jalapeno.

Provided by Bergy

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

8 chicken thighs, skinned & boneless
4 tablespoons shallots, chopped
1 cup button mushroom, sliced
6 roasted garlic cloves, chopped
1 jalapeno pepper, finely chopped (optional)
1 teaspoon hot smoked paprika
salt & pepper
2 slices oranges, 1/4-inch thick
1/4 cup dry sherry
1/4 cup water
2 teaspoons orange zest
1/2 cup fresh orange juice
3 teaspoons cornstarch
3 tablespoons water
1 tablespoon brown sugar
1 1/2 ounces Grand Marnier (optional)

Steps:

  • Lightly spray a skillet with Pam and brown the thighs on both sides.
  • Season with Salt & Pepper.
  • Place thighs in an oven proof dish and sprinkle with the paprika.
  • Cover the thighs with the shallots, mushrooms, garlic and Jalapeno (or green peppers) Set aside.
  • In a saucepan combine the water (1/4 cup), Orange zest, orange juice & Brown sugar.
  • Mix the corn starch with the 3 tbsp of water and add to the sauce.
  • Bring sauce to a boil & simmer for apprx 5 minutes.
  • Mix in the sherry and grand Marnier.
  • Cut each slice of orange into 4 pieces.
  • Place 2 pieces of orange on each thigh.
  • Spoon the sauce over the chicken.
  • Bake in 375 oven for apprx 35 minutes or until done.
  • Baste a couple of times during baking.
  • Use parsley as a garnish if you wish.

Nutrition Facts : Calories 513.7, Fat 28.9, SaturatedFat 8.3, Cholesterol 157.9, Sodium 152, Carbohydrate 14.7, Fiber 0.7, Sugar 6.9, Protein 33.9

SHERRY GARLIC CHICKEN WINGS



Sherry Garlic Chicken wings image

Make and share this Sherry Garlic Chicken wings recipe from Food.com.

Provided by beaner

Categories     Lunch/Snacks

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 6

3 1/2 lbs chicken wings
1 cup sherry wine
3/4 cup soy sauce
1 clove garlic, minced
1/2 teaspoon cayenne pepper
1 tablespoon Dijon mustard or 1 tablespoon mustard

Steps:

  • Bake wings@ 350 degrees for 1/2 hour.
  • Drain grease.
  • Pour mixture listed over wings and bake@ 350 and turn every 15 minutes until wings are sticky.

Nutrition Facts : Calories 387.1, Fat 25.5, SaturatedFat 7.1, Cholesterol 122.3, Sodium 1323.9, Carbohydrate 2, Fiber 0.2, Sugar 0.6, Protein 31.5

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