CALIFORNIA SHERRY CHICKEN
Chicken with a hint of lemon, sherry and garlic served with veggies like zucchini and carrots. Like, totally California Sherry Chicken, dude! Serve with roasted potatoes or Fettuccine Alfredo, if desired.
Provided by Nikki
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 26.5 g, Cholesterol 71.9 mg, Fat 7.8 g, Fiber 5.2 g, Protein 30.6 g, SaturatedFat 1.6 g, Sodium 893.5 mg, Sugar 7 g
QUICK SHERRY CHICKEN
Simple and easy! Serve with rice or pasta.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 6
Number Of Ingredients 5
Steps:
- In a large skillet, brown chicken in oil. Pour excess oil off.
- Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.
Nutrition Facts : Calories 537.2 calories, Carbohydrate 13.7 g, Cholesterol 141.9 mg, Fat 36.2 g, Fiber 1.6 g, Protein 37 g, SaturatedFat 9.5 g, Sodium 523.8 mg, Sugar 4.7 g
SHERRIED CHICKEN
Make and share this Sherried Chicken recipe from Food.com.
Provided by Chef TraceyMae
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degees.
- Shake chicken pieces with salt, pepper, and paprika in a bag.
- Brown in half the butter.
- Remove to casserole and add remaining butter to the pan.
- Add mushrooms and cook until tender.
- Sprinkle flour over mushrooms.
- Stir in chicken, broth, sherry and rosemary.
- Pour this mixture over chicken and bake for 45 minutes.
- Serve with wild rice.
SHERRIED CHICKEN
This is a very good recipe that I found in Bon Appetit many, many years ago. It is a good family dinner, but is nice enough for company.
Provided by Toby Jermain
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly sprinkle chicken with seasoned salt and pepper, and brown on both sides in butter in Dutch oven over medium-high heat.
- Add sherry and liquid from mushrooms, cover, and bake at 350 degrees F for 30 minutes or until chicken is tender and cooked through.
- Remove chicken to serving dish.
- Measure pan juices and add water or broth as necessary to make 1-1/4 cups.
- Carefully blend liquid and chicken gravy mix in Dutch oven.
- Bring to a boil, reduce heat, and simmer uncovered for 5 minutes or until thickened, stirring constantly.
- Blend in sour cream, and add mushrooms.
- Heat, but do not allow to boil!
- When sauce is smooth and hot, pour over chicken breasts.
- Serve with fluffy rice or mashed potatoes.
SHERRIED CHICKEN STRIPS
There are many recipes for Sherried Chicken but a lot of them have cream of something or some other ingredient. Marinate for 15 minutes only. A real easy and quick recipe, serve with basmati rice or parslied noodles. mealsforyou.com This recipe would also be great with mushrooms and broccoli -- just a suggestion. Update 08/18/2007 -- use low sodium tamari instead of regular soy sauce or just use low sodium soy sauce.
Provided by Manami
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken strips, sherry, soy sauce and garlic in a non-reactive bowl.
- Toss well and marinate 15 minutes.
- Heat oil in a heavy nonstick skillet over medium-high heat.
- Drain chicken strips, reserving marinade. Stir-fry 5-6 minutes, or until chicken is opaque throughout.
- Transfer to a platter and keep warm.
- Add marinade to skillet and bring mixture to a boil.
- Pour over chicken and top with scallions.
- Serve with basmati rice or parslied noodles, broccoli, and a nice Zinfandel.
Nutrition Facts : Calories 226.9, Fat 4.8, SaturatedFat 0.8, Cholesterol 65.8, Sodium 581.7, Carbohydrate 3.6, Fiber 0.3, Sugar 0.9, Protein 27.4
SHERRY CHICKEN CURRY
Outside of an Oriental restaurant, this is one of the best!
Provided by Rebecca Swift
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
- Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.
Nutrition Facts : Calories 606.7 calories, Carbohydrate 34.3 g, Cholesterol 60.9 mg, Fat 38.3 g, Fiber 5 g, Protein 33.7 g, SaturatedFat 16 g, Sodium 822.1 mg, Sugar 5.9 g
SHERRIED CHICKEN WINGS WITH MUSHROOMS AND PEAS
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a shallow bowl dredge the wings in the flour, shaking off the excess. In a heavy skillet large enough to hold the wings in one layer without crowding heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in it brown the wings. With a slotted spoon transfer the wings to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderate heat, stirring, until the onion is softened. Add the mushrooms and the thyme and cook the mixture, stirring, until the mushrooms are tender. Add the Sherry and boil the mixture until the liquid is reduced by half. Add the broth, the juice, and salt and pepper to taste, return the wings to the skillet, and simmer the mixture, covered partially, for 20 minutes. Stir in the peas and simmer the mixture, covered, for 5 minutes, or until the peas are tender. Serve the wings and the sauce with the noodles.
CHICKEN SAUTé WITH SHERRY
Provided by James Beard
Categories Chicken Poultry Sauté Quick & Easy Sherry Winter House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in skillet and sauté chicken pieces, turning to color on all sides-do not let them get too brown, the chicken should be just a delicate golden color. Reduce flame and add salt, pepper, and ginger. Add 1/2 cup sherry and cook gently for 15 to 20 minutes, turning chicken once or twice to bathe it evently in the juices. When tender remove to a hot platter. Add remaining sherry to pan, turn up heat, cook, and stir, scraping up the brown crust from the pan and blending it into the sauce. When blended and hot, pour sauce over chicken. Serve with sautéed or fried potatoes and a green salad. With this, drink a dry white wine.
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
SHERRIED ARTICHOKE CHICKEN
I got this from my mother. I remember her making this back in the 70s. This was very popular so she would make it in large batches and would marinate the chicken sometimes but it is not necessary NOTES: 1. I did not use the salt, pepper and paprika. 2. I did not have a casserole dish that size so I used a 13X9 baking pan. 3. I cut the artichoke hearts in half. 4. I did not use any shallots or green onions. 5. I did not cover it so I baked it longer (60 minutes). 6. I used 3 cups broth and 1 cup sherry because the meat was spread out, but if you use the casserole dish then follow the recipe. 7. I used a pound of mushrooms because I really like them. 8. I have also made this with skinless, boneless breasts
Provided by MonicaJanet
Categories Chicken Breast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt 4 tablespoons of the butter in a heavy skillet.
- Sprinkle chicken with salt, pepper and paprika.
- Brown the chicken pieces in skillet.
- Remove chicken to a 1&1/2 quart casserole dish.
- Place artichoke hearts among the chicken parts.
- Add the remaining butter to the skillet.
- Add the shallots and mushrooms to the skillet and cook about 5 minutes.
- Sprinkle with the flour.
- Stirring constantly, add the chicken broth and sherry to the skillet.
- Cook for a few minutes to combine.
- Pour sauce over chicken and artichokes, cover and heat at 350 degrees F for about 30 minutes.
SHERRIED CHICKEN AND FETTUCINI CASSEROLE
Make and share this Sherried Chicken and Fettucini Casserole recipe from Food.com.
Provided by barefootmommawv
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettucini in boiling water for 8 to 10 minutes, until still quite firm, then drain well.
- Cook onion, bell pepper and mushrooms in butter until soft. Add the flour, cook for 1 minute, then add the stock, sherry, salt and pepper. Bring to a boil, stirring constantly, then cook for 2 to 3 minutes.
- Mix together the pasta, chicken, cream and vegetable sauce. Pour into a shallow ovenproof casserole, sprinkle with the cheese. Cook in a preheated oven at 375 degrees for 30 to 35 minutes, or microwave 8 to 10 minutes on HIGH.
- Note**** This is an ideal dish for using up the remaining of the cooked chicken. Use the chicken carcass to make the stock.
- If cooking this dish in the microwave, finish off under the broiler to brown the cheese.
Nutrition Facts : Calories 724.2, Fat 21.9, SaturatedFat 10.2, Cholesterol 150.3, Sodium 391, Carbohydrate 64.6, Fiber 3.9, Sugar 8.1, Protein 39.8
SHERRIED ARTICHOKE CHICKEN
Featuring a mushroom-tarragon gravy, Kathy Peters' no-fuss entree is ideal for dinner parties and weeknight suppers alike. "The chicken is elegant and comes together easily," she writes from North Versailles, Pennsylvania. Perhaps the largest benefit the main course offers, however, is the contribution it lends to a healthy cook's recipe box. Try it, and you'll surely agree.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine the paprika, salt and pepper; sprinkle over both sides of chicken. In a large nonstick skillet, cook chicken in 1 tablespoon butter until browned on both sides. Transfer to a 2-qt. baking dish coated with cooking spray. Top with artichokes; set aside. , In the same skillet, saute mushrooms in remaining butter until tender. Stir in broth and tarragon. Bring to a boil. Combine the flour and sherry or additional broth until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 263 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 815mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
SHERRIED CHICKEN
Make and share this Sherried Chicken recipe from Food.com.
Provided by Ray-Ray 420
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour salt and pepper in a bowl.
- Dredge chicken in the flour mixture.
- Melt butter in the casserole dish.
- Place chicken breast in the casserole dish and bake for 15-20 minutes at 350°F Flip chicken breasts over and bake for another 15-20 minutes.
- Combine cream of chicken soup, sherry, 1 bottle of button mushrooms (and additional salt & pepper, if desired) in a sauce pan. Heat on low for a couple of minutes.
- Pour the sauce over the chicken breasts and allow it to bake for an additional 10 minutes at 350°F.
- Serve over cooked white rice.
Nutrition Facts : Calories 694.9, Fat 16.9, SaturatedFat 6.4, Cholesterol 93.6, Sodium 1243.1, Carbohydrate 87.6, Fiber 2.6, Sugar 0.3, Protein 37.1
EASY SHERRIED CHICKEN CASSEROLE
Make and share this Easy Sherried Chicken Casserole recipe from Food.com.
Provided by Debbie R.
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the macaroni al dente. Drain; combine the chicken with it in the saucepan (but off of heat).
- Spray a medium casserole dish. Put the macaroni and chicken in it.
- In a medium saucepan, combine soup, cheese, thyme, sherry and broth. (To get the most flavor from thyme, rub it between your palms into the saucepan.) Cook over medium heat until cheese melts. Watch it; it can scorch. Pour it over the macaroni; mix lightly.
- Combine panko with butter, stirring lightly with a fork until mixed. Top the casserole with the crumbs.
- Bake uncovered at 350 for about 50 minutes, until sauce is bubbling and crumbs are lightly browned.
Nutrition Facts : Calories 665.2, Fat 31.7, SaturatedFat 17.8, Cholesterol 111.4, Sodium 974.9, Carbohydrate 54.6, Fiber 2.7, Sugar 5.9, Protein 26.3
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