Delicious Chicken In Sherry Cream Sauce Recipes

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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.

CHICKEN WITH SHERRY CREAM SAUCE



Chicken With Sherry Cream Sauce image

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

Provided by LizCl

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 -1 1/2 lb boneless chicken breast
3/4 cup breadcrumbs
2 tablespoons oil
2 tablespoons butter
1/2 cup sherry wine
1/2 cup whipping cream

Steps:

  • Coat each chicken piece with bread crumbs. Refrigerate for at least 15 minutes.
  • Heat oil and butter in the fry pan and lightly brown chicken on both sides. Transfer to a baking dish.
  • 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.
  • Pour sherry sauce over breasts.
  • Bake at 350 degrees for 20 minutes.

Nutrition Facts : Calories 613.2, Fat 35.1, SaturatedFat 14.6, Cholesterol 128.7, Sodium 279.3, Carbohydrate 19.4, Fiber 0.9, Sugar 2.5, Protein 27.1

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.

DELICIOUS CHICKEN IN SHERRY CREAM SAUCE.



Delicious Chicken in Sherry Cream Sauce. image

A delicious chicken dish with a wonderful sauce. Serve with pasta, rice or noodles.

Provided by Anita Hoffman

Categories     Chicken

Time 40m

Number Of Ingredients 6

1-1 1/2 lb thin sliced,boneless chicken breast
1/2 c seasoned bread crumbs
2 Tbsp oil
2 Tbsp butter
1/2 c sherry wine
1/4 c whipping cream

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.

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

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