Sherry Poached Chicken Recipes

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.

SHERRY BRAISED CHICKEN

Steps:

• Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve.
• Pour off all but 1 Tbl drippings. Cook chopped onion and garlic in drippings 6 minutes or until browned and tender, stirring occasionally. Add broth and sherry; bring to a boil. Blend soy sauce into cornstarch in cup until smooth. Stir into broth mixture. Return chicken to skillet; add mushrooms.
• Reduce heat to medium-low. Cover and simmer 20 minutes or until chicken is cooked through.
• Serve chicken and sauce over noodles. Sprinkle with green onions. Garnish with pepper strips and green onions, if desired.

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.

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.

SHERRY POACHED CHICKEN RECIPE

Steps:

• PLACE the chicken in a pot just large enough to hold it and cover with 2 cups sherry. Cover and bring to a boil, then reduce heat to low and cook the chicken about 40 minutes, until it reaches 160 degrees. Remove it from the pot and place on a cutting board to cool. COOK the wild rice mix according to package instructions. (Two cups uncooked rice mixture should yield about 6 cups cooked rice.) Set aside. COMBINE cream of chicken soup, artichoke hearts, shredded Parmesan, sour cream, mayonnaise and remaining sherry. REMOVE the chicken from the bone, discarding the skin and cartilage. Dice the chicken into bite-size pieces. PLACE the cooked rice in the bottom of a 13-by-9-inch baking dish. Add the diced chicken and the artichoke mixture. Sprinkle with bread crumbs and insert the sprig of rosemary. Place on a foil-lined sheet pan and place in the oven. BAKE at 350 degrees for 40 to 45 minutes, or until the casserole is brown and bubbly. NOTE: You'll need 2 pounds of cooked chicken, but start with about 3 pounds of raw chicken. After the skin, cartilage and bones are discarded, you should end up with the right amount. For the wild rice mix, Marcus suggests a mix that includes basmati rice. Yield: 8 to 10 servings Note: This recipe can be easily halved. I used boneless chicken breasts and also, sautéed fresh mushrooms in a little butter and added to the rice mixture.