Chicken With Sherry Cream Sauce Recipes

SHERRY CHICKEN AND MUSHROOMS

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.

ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE

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.

CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE

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 WITH A SHERRY MUSHROOM SAUCE

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 WITH SHERRY MUSHROOMS SAUCE

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.

SHERRY SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9x13 inch 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 1 hour.

CHICKEN BREASTS WITH SHERRY, CREAM AND MUSHROOM SAUCE

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).

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.

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 WITH SHERRY CREAM SAUCE RECIPE - (5/5)

Steps:

• Season chicken with salt & pepper. Heat butter & oil in a large nonstick skillet over medium-high heat. Add chicken. Cook 4-6 minutes on each side. Remove from pan; keep warm. Add shallots to pan & saute 1 minute. Stir in chicken broth & wine & cook 2 minutes. Add cream & cook 1 minute. Serve sauce with chicken. Sprinkle with parsley or stir it into the sauce.

DELICIOUS CHICKEN IN SHERRY CREAM SAUCE.

Steps:

• 1. Coat each chicken piece with bread crumbs. Refrigerate for at least 15 minutes, to set the crumbs so they will adhere better during frying.
• 2. Heat oil and butter in the fry pan and lightly brown chicken on both sides, (about 3 to 4 minutes on each side). Transfer to a baking dish in a single layer.
• 3. Add sherry to the fry pan and boil briskly until reduced by half, scraping up brown bits stuck to bottom. Reduce heat, add cream and simmer for 2 minutes, stirring constantly.
• 4. Pour Sherry sauce over chicken breasts.
• 5. Bake at 350 degrees for 20 minutes.