CHICKEN IN SHERRY MUSHROOM SAUCE
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
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.
MUENSTER CHICKEN AND MUSHROOMS
Our all time favorite dish. Breaded chicken baked with Muenster cheese and mushrooms in chicken broth. Easy enough to make for the family, but special enough to make for company.
Provided by Mary
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9x13 inch baking dish.
- Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover dish with aluminum foil.
- Bake at 350 degrees F (175 degrees C) for 30 minutes; remove cover, baste with any remaining broth, and bake for another 15 to 20 minutes.
Nutrition Facts : Calories 420.4 calories, Carbohydrate 31 g, Cholesterol 100.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 41.9 g, SaturatedFat 7.1 g, Sodium 983.9 mg, Sugar 5.7 g
ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE
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
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.
CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE
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
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.
MUSHROOM MUENSTER CHICKEN
Make and share this Mushroom Muenster Chicken recipe from Food.com.
Provided by mydesigirl
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow bowl, beat eggs.
- Place bread crumbs in a large resealable plastic bag.
- Dip chicken into eggs, then place in bag and shake to coat.
- In a large skillet, cook chicken in oil over medium heat until almost done.
- Transfer chicken to a greased 13x9-inch baking dish.
- Sprinkle with Cajun seasoning.
- Top with mushrooms and cheese.
- Cover and bake at 350°F for 30-35 minutes or until chicken juices run clear.
SWISS SHERRY CHICKEN
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
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
CHICKEN IN CREAMY DIJON-SHERRY SAUCE
Steps:
- Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and sauté until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and sauté until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer.
MUENSTER MUSHROOM CHICKEN
This savory entree has been a longtime favorite with my family. Topped with cheese and Marsala-seasoned mushrooms, the breaded chicken breasts seem anything but light. I often bake them in the oven, but the stovetop make them fast. -Elaine Anderson of Aliquippa, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a skillet coated with cooking spray, cook mushrooms in 2 teaspoons butter until tender. Stir in the wine and broth; cook 3-4 minutes longer. Set aside and keep warm., In a shallow bowl, combine eggs and milk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then in crumbs. Combine the parsley, salt, garlic powder, thyme and pepper; sprinkle over chicken. , In a large skillet, cook chicken in remaining butter until juices run clear, 6-7 minutes on each side. Place chicken on a broiler pan; top with cheese. Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes. Serve with mushroom mixture.
Nutrition Facts : Calories 344 calories, Fat 12g fat (6g saturated fat), Cholesterol 147mg cholesterol, Sodium 634mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
CHICKEN BREAST WITH SWEET-AND-SOUR SHERRY SAUCE
Provided by Mark Bittman
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a 10-inch skillet over medium-high heat for a minute or two. Add the tablespoon of olive oil, then mushrooms and shallots, and turn heat to high. Cook, stirring occasionally, until mushrooms brown on edges, about 5 minutes.
- Add honey, and stir until it evaporates, less than a minute. Add vinegar, and cook, stirring occasionally, until mixture is dry, about 2 minutes. Add sherry, and cook, stirring once or twice, until mixture is syrupy and nearly dry, about 5 minutes. Add stock, and cook, stirring once or twice, until mixture thickens slightly, about 5 minutes. Reduce heat to medium low; keep warm.
- After adding stock to sauce, sprinkle chicken with salt and pepper and grill, broil or saute.
- When chicken is done, season sauce with salt and pepper and strain if you like; stir in remaining olive oil. Serve chicken with sauce spooned over it.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 2 grams, Sodium 865 milligrams, Sugar 4 grams, TransFat 0 grams
EASY CHICKEN WITH SHERRY MUSHROOM SAUCE
Make and share this Easy Chicken With Sherry Mushroom Sauce recipe from Food.com.
Provided by Donna Matthews
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Melt butter in a glass baking dish.
- Season flour with salt and pepper.
- Wash chicken pieces and pat dry with paper towel.
- Dredge chicken pieces through flour to coat and place skin side down in the pan with the melted butter.
- Bake in preheated oven for 30 minutes.
- Meanwhile, Whisk together soup and sherry until smooth; set aside.
- At the end of the half hour, turn chicken pieces over and pour in the sherry mushroom sauce.
- Bake an additional 30 minutes or until chicken is done.
- Can be served with noodles if you like.
- Note: for a lower calorie meal, I have used boneless skinless chicken breasts which I marinated in the sherry mushroom mixture overnight. Then I baked the chicken and sauce in a glass pan in a 350 degree oven for about 45 minutes. Do not overbake.
Nutrition Facts : Calories 641.3, Fat 39.1, SaturatedFat 16.4, Cholesterol 144.2, Sodium 543.3, Carbohydrate 8.8, Sugar 2.3, Protein 26.8
CHICKEN BREASTS WITH SHERRY, CREAM AND MUSHROOM SAUCE
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
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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CHICKEN WITH A SHERRY MUSHROOM SAUCE - THEKITTCHEN
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Reviews 11Estimated Reading Time 3 minsServings 4Total Time 50 mins
- 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!)
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