Cold Sherry Chicken Recipes

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SWISS SHERRY CHICKEN



Swiss Sherry Chicken image

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

6 skinless, boneless chicken breasts
salt and pepper to taste
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sherry
¼ cup sour cream
1 cup croutons
½ cup butter, melted
⅛ teaspoon dried dill weed

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

CALIFORNIA SHERRY CHICKEN



California Sherry Chicken image

Chicken with a hint of lemon, sherry and garlic served with veggies like zucchini and carrots. Like, totally California Sherry Chicken, dude! Serve with roasted potatoes or Fettuccine Alfredo, if desired.

Provided by Nikki

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
½ cup cooking sherry
½ cup chicken broth
1 clove garlic, minced
½ lemon
4 carrots
4 zucchini squashes, julienned

Steps:

  • Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal bag and shake to coat. Remove chicken from bag, shaking off excess flour.
  • Heat oil in a large skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside.
  • In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside.
  • In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.

Nutrition Facts : Calories 300.6 calories, Carbohydrate 26.5 g, Cholesterol 71.9 mg, Fat 7.8 g, Fiber 5.2 g, Protein 30.6 g, SaturatedFat 1.6 g, Sodium 893.5 mg, Sugar 7 g

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.

TANGY CHERRY CHICKEN



Tangy Cherry Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 19

4 tablespoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, 6 ounces each
2 tablespoons chopped thyme leaves, about 6 sprigs
Salt and pepper
1/4 cup pignoli (pine nuts) a couple of handfuls
3 cups chicken stock, divided
4 tablespoons cold butter, divided
1 medium red onion, finely chopped
3 ribs celery, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly grated nutmeg, eyeball it
1 cup dry white wine, 1/4 of a bottle
1 cup dried cherries, a couple of handfuls
2 cups plain couscous
1/2 teaspoon ground allspice, eyeball it
1/4 teaspoon ground cinnamon, eyeball it
1/4 cup honey, eyeball a healthy drizzling
2 scallions, finely chopped
Generous handful flat-leaf parsley, finely chopped

Steps:

  • Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
  • In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
  • Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
  • In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
  • Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.

SHERRY CHICKEN CURRY



Sherry Chicken Curry image

Outside of an Oriental restaurant, this is one of the best!

Provided by Rebecca Swift

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into chunks
½ cup cornstarch
3 cloves garlic, crushed
1 large onion, cut into chunks
salt and pepper to taste
½ cup cooking sherry
2 cubes beef bouillon
½ cup creamy peanut butter
3 tablespoons curry powder
water to cover
½ teaspoon ground ginger
1 cup coconut milk

Steps:

  • Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
  • Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

Nutrition Facts : Calories 606.7 calories, Carbohydrate 34.3 g, Cholesterol 60.9 mg, Fat 38.3 g, Fiber 5 g, Protein 33.7 g, SaturatedFat 16 g, Sodium 822.1 mg, Sugar 5.9 g

STICKY CHICKEN WITH SHERRY, ALMONDS & DATES



Sticky chicken with sherry, almonds & dates image

Tender roasted chicken legs coated in a lip-smacking glaze - ideal for feeding a crowd

Provided by Jennifer Joyce

Categories     Dinner

Time 1h10m

Number Of Ingredients 10

3 tbsp olive oil
8 chicken legs
2 medium onions , chopped
15 garlic cloves , left whole in skin
1 tsp ground cumin
250ml sherry , such as Oloroso or Manzanilla
zest and juice 1 lemon , plus extra zest to serve
50g whole blanched almond (we used Marcona), roughly chopped
12 large soft dates , chopped
20g pack flat-leaf parsley , roughly chopped

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat 1 tbsp of the olive oil in a large frying pan. Season the chicken, then brown on all sides. Remove the chicken, place it in a large baking dish, then set aside. Add the remaining oil, the onions and garlic to the pan, then season. Fry for 10 mins until golden. Stir in the cumin, sherry and lemon zest and juice. Bring to the boil, then add the almonds, dates and half the parsley.
  • Pour the sauce over the chicken. Cover with foil, then roast for 1 hr until tender, taking the foil off after 15 mins. Spoon the liquid over the chicken a couple of times during roasting. Serve piled up on a large platter with the sauce poured over, the garlic cloves, remaining parsley and some extra lemon zest.

Nutrition Facts : Calories 491 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Protein 32 grams protein, Sodium 0.35 milligram of sodium

COLD CHICKEN WITH SHERRY



Cold Chicken With Sherry image

Make and share this Cold Chicken With Sherry recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 chicken, cooked
1 egg yolk
5/8 cup cream
2 tablespoons sherry wine
lemon peel, finely shredded

Steps:

  • Cut chicken into bite-sized pieces, discarding the bones and arrange in serving bowl.
  • Beat egg yolk with cream and sherry.
  • Cook, stirring all the time, over gentle heat until sauce thickens slightly.
  • Pour sauce over cold chicken and sprinkle with lemon peel.
  • Serve chilled.

Nutrition Facts : Calories 799.4, Fat 59.8, SaturatedFat 25.1, Cholesterol 349.8, Sodium 193.8, Carbohydrate 4.5, Sugar 0.7, Protein 45.7

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.

COLD SHERRY CHICKEN



Cold Sherry Chicken image

Number Of Ingredients 5

1 cooked chicken
2 cups sherry
1 teaspoon ginger juice
1 tablespoon soy sauce
1/2 teaspoon sesame oil

Steps:

  • 1. Bone cooked chicken and cut in thin slices. Add sherry and toss. Let stand 2 hours, turning once or twice. Drain, reserving sherry. 2. Meanwhile extract ginger juice, then mix well with soy sauce, sesame oil and cup of reserved sherry. 3. Arrange chicken slices on a serving platter. Pour mixture over and serve.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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