Sherry Baked Chicken Recipes

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.

BAKED SHERRY CHICKEN

Steps:

• 1. Preheat oven to 350. In skillet, brown chicken slowly in butter on all sides. Remove from skillet and place in single layer in 11 x 7 baking dish. Slice mushrooms, chop onions.
• 2. Add mushrooms and onions to skillet, scraping the bottom of the pan, and stir well to mix. Add a little more butter if you'd like. Bring to a nice simmer.
• 3. Let it cook a little longer, stirring often, till everything looks beautiful.
• 4. Add soup, sherry, seasonings, and lemon slices. Blend thoroughly, bring to a simmer.
• 5. Pour over chicken in baking dish.
• 6. Bake (uncovered) at 350 for about an hour, or until chicken is tender.
• 7. Remove from oven when it looks so beautiful you can't stand it.
• 8. Serve with rice and a nice green vegetable.
• 9. The sauce is lemony and delicious, and it's great spooned over the rice.

CALIFORNIA SHERRY CHICKEN

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.

SHERRY CHICKEN WITH RICE

Steps:

• Place chicken in a 13 x 9 x2-inch baking dish.
• Sprinkle with salt, pepper and paprika.
• Melt butter in a medium saucepan.
• Stir in remaining ingredients except rice.
• Pour over chicken.
• Bake at 350 degrees for 1 hour or until done.
• Serve chicken and gravy over rice.

CHICKEN IN SHERRY MUSHROOM SAUCE

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.

SHERRY BAKED CHICKEN RECIPE

Steps:

• Toss chicken pieces with flour, paprika, salt and pepper in a paper bag. Brown slowly in butter. In a small saucepan, combine sourcream, onion soup mix, milk and sherry; beat with a rotary beater to blend. Heat but do not boil. Place browned chicken in casserole, pour on sauce, cover and bake at 350 degrees for 40 to 50 minutes, until chicken is tender.

BAKED CHICKEN WITH SHERRY SAUCE

Steps:

• 1. Preheat oven to 350F. Heat oil in a large skillet over medium heat
• 2. Add chicken breasts and brown on both sides. Remove to a shallow baking dish and arrange in a single layer. Sprinkle with salt, pepper and basil..
• 3. In a small bowl, combine sour cream, cream of mushroom, and sherry. Pour over chicken and bake uncovered for 45*60 minutes.
• 4. Remove from oven and sprinkle with paprika and parsley. Serve immediately.