Creamed Chicken With Mushrooms Pearl Onions Sherry 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.

CHICKEN WITH A SHERRY MUSHROOM SAUCE



Chicken with a Sherry Mushroom Sauce image

One of my favorite recipes, this chicken with a sherry mushroom sauce is tender and loaded with rich flavors. Plus it comes together in under an hour, with just 20 minutes of active preparation time.

Provided by Kit

Time 50m

Number Of Ingredients 8

4 Chicken Breasts
Salt and Pepper
2 tablespoons Butter
2 cloves of Garlic (crushed or chopped)
8 ounces Sliced Mushrooms (I like baby bella)
1 cup Dry Sherry
1/3 cup Heavy Cream
1/2 teaspoon Thyme

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.

CREAMED CHICKEN WITH MUSHROOMS, PEARL ONIONS & SHERRY



Creamed Chicken With Mushrooms, Pearl Onions & Sherry image

Two nights in a row my husband suggested Creamed Chicken. I really didn't want any part of that but I gave in. He perused the internet and found this recipe. I added pearl onions to the recipe. Don't omit the sherry, it really makes this dish. I served over toast points. Pure comfort food. Prep and serving time does not include making toast points, patty shells or rice. Inspired by: Diana Rattray

Provided by Chicagoland Chef du

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons flour
1 cup chicken broth, I use Better than Bouillon- Chicken Base mixed with water
1/2 cup white pearl onion, frozen
1/2 cup half-and-half or 1/2 cup whole milk
2 cups chicken, cooked and cubed
4 ounces fresh mushrooms, chopped, I prefer fresh small crimini mushrooms for their color
1 tablespoon sherry wine
salt, as needed
ground pepper, to taste
6 patty shells, toast points, rice

Steps:

  • Melt the butter in a large saucepan, add pearl onions and swirl them around for a few minutes to season the butter. Remove the onions from the butter and set aside.
  • Blend in the flour. Cook for 2 minutes to remove the raw flour taste, whisking continually, careful not to overly brown the roux.
  • Add the chicken broth and cream and stir until thickened and smooth.
  • Add the chicken and mushrooms and pearl onions and cook for 1 minute, or until mixture begins to bubble.
  • Season to taste and then stir in the sherry.
  • Simmer on lowest heat setting for 15 -20 minutes, stirring occasionally. Careful not to burn.
  • Serve over toast points, puff pastry patty shells or rice.
  • NOTE: Now you can get fancier than this but because this sauce is plenty rich, I used plain toast to make toast points. Toast several slices of a hearty white bread. Remove the crusts, and slice on a diagonal getting 2-4 triangles per slice.
  • Serve with a side of peas.

CHICKEN IN SHERRY MUSHROOM SAUCE



Chicken in Sherry Mushroom Sauce image

Make and share this Chicken in Sherry Mushroom Sauce recipe from Food.com.

Provided by Derf2440

Categories     Sauces

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) can no-salt-added chicken broth
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless skinless chicken breast halves
vegetable oil cooking spray
1 tablespoon margarine, melted
2 cups sliced fresh mushrooms
2 tablespoons minced shallots
1/4 cup dry sherry or 1/4 cup madeira wine
1 tablespoon chopped fresh parsley

Steps:

  • Place chicken broth in a small saucepan, bring to a boil over high heat, and cook 5 minutes or until reduced to 1 cup; set aside.
  • Combine flour, salt and pepper, sprinkle over chicken.
  • Coat a large frypan with cooking spray and place over medium high heat until hot.
  • Add chicken, cook 5 minutes on each side or until browned.
  • Remove chicken from frypan, and set aside.
  • Wipe drippings from frypan with a paper towel.
  • Add margarine, mushrooms and shallots to frypan, cook over medium high heat until mushrooms are lightly browned, stirring constantly.
  • Add sherry, and bring to a boil, add broth and cook 7 minutes or until sauce is reduced to 1 1/4 cups.
  • Return chicken to frypan, reduce heat, cover and simmer 10 minutes or until chicken is done.
  • Remove chicken to a serving platter and keep warm.
  • Cook sauce over high heat about 5 minutes or until reduced to 1 cup, stir in parsley.
  • Serve sherry mushroom sauce with chicken breasts.

CHICKEN BREASTS WITH SHERRY, CREAM AND MUSHROOM SAUCE



Chicken Breasts With Sherry, Cream and Mushroom Sauce image

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

4 chicken breast halves, boned and skinned
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, more if needed
2 tablespoons vegetable oil
1/2 lb mushroom, sliced
1 tablespoon garlic, minced
1 green onion, chopped
1/2 cup dry sherry
1 cup whipping cream

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

EASY CREAMY CHICKEN WITH MUSHROOMS AND ONIONS



Easy Creamy Chicken With Mushrooms and Onions image

This is one of those meals I fix when I haven't got much time. It uses ingredients I usually always have at hand. My BF loves it. Serve with pasta, rice or potatoes or just some crusty bread to mop up the sauce. This is enough for two people, but can easily be doubled. Or if you want some greens, just add frozen peas or some steamed broccoli florets for the last few minutes.

Provided by -Sylvie-

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken breast fillets, cut into strips
6 -7 medium mushrooms, cut into chunky slices
1/2 medium onion, sliced
1/2 cup vegetable stock or 1/2 cup chicken stock
1/4 cup single cream (half and half)
1 tablespoon flour, mixed with a little water into a paste
salt, to taste
fresh ground black pepper, to taste
1/4 cup fresh parsley (optional) or 1/4 cup basil, chopped finely (optional)

Steps:

  • Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed.
  • Add onions and continue to fry until they are starting to become transparent.
  • Add mushrooms and fry for a further 3-5 minutes.
  • Pour in the chicken stock.
  • Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken.
  • Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes.

CHICKEN WITH PEARL ONION AND CREMINI MUSHROOM SAUCE



Chicken With Pearl Onion and Cremini Mushroom Sauce image

Make and share this Chicken With Pearl Onion and Cremini Mushroom Sauce recipe from Food.com.

Provided by Krista Roes

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons olive oil, divided
2 cups frozen pearl onions, thawed
2 garlic cloves, minced
8 ounces cremini mushrooms or 8 ounces portabella mushrooms, sliced
3/4 cup dry white wine
1/3 cup heavy cream
1 1/2 teaspoons rosemary

Steps:

  • Sprinkle chicken breasts with 1/4 teaspoons of salt and 1/4 tsp of pepper and sauté chicken in 1 tablespoons olive oil until browned on both sides, about 5 minutes.
  • Set chicken aside, and keep warm.
  • Add remaining 1 tablespoons of olive oil to pan and cook onions and garlic 3 to 4 minutes until onions are brown.
  • Add mushrooms and cook until softened, about 4 minutes.
  • Add wine and cook until most of the liquid is absorbed.
  • Add cream and return chicken breasts to pan.
  • Cook, covered, over low heat, until chicken is cooked through, about 5 minutes.
  • Stir in rosemary, remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper.

CHICKEN BREASTS IN SHERRY AND SOUR CREAM



Chicken Breasts in Sherry and Sour Cream image

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

8 boneless skinless chicken breasts
1 1/2 cups sour cream
1 (10 1/2 fluid ounce) can cream of mushroom soup
1 lb fresh mushrooms, quartered
1 teaspoon Accent seasoning (optional)
3/4 cup dry sherry
salt
ground black pepper

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

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