Sherriedartichokechicken Recipes

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°.

Steps:

• Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
• Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
• Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
• Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
• Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

Steps:

• Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
• During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
• Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Steps:

• In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11x7-in. baking dish. Spread with artichoke mixture. , Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
• Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
• Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

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.

Steps:

• Cut chicken into strips and sprinkle with Mrs. Dash (or other seasoning mix).
• Melt butter in a large fry pan over medium-high heat.
• Add chicken and saute until lightly brown, about 10 minutes.
• Remove chicken and set aside.
• Add green onions to pan and saute about 2 minutes.
• Add mushrooms, salt, pepper, and garlic and cook for another 2 minutes, stirring often.
• Add wine, olive oil, and artichoke hearts and simmer for 5 minutes.
• Return chicken to pan and simmer until heated through.
• Serve over rice.

Steps:

• Preheat oven to 375°F.
• Pat chicken dry and season both sides with paprika and salt and pepper. In a 10- to 12-inch heavy skillet heat 2 tablespoons butter over moderate heat until foam subsides and cook chicken, until golden brown, about 3 minutes on each side. With tongs transfer chicken to a 2 1/2- to 3-quart shallow baking dish or casserole. In a colander rinse artichoke hearts and drain on paper towels. Scatter artichoke hearts around chicken.
• Slice mushrooms. Wipe out skillet and in it heat remaining 4 tablespoons butter over moderate heat until foam subsides. Add mushrooms, tarragon, and salt and pepper to taste and cook, stirring, until liquid given off by mushrooms is evaporated. Add flour and cook over moderately low heat, stirring, 3 minutes. Add Sherry or Marsala and broth and bring to a boil, stirring. Simmer sauce, stirring, 5 minutes and pour over chicken.
• Cover baking dish or casserole with foil or a lid and bake mixture in middle of oven 40 to 45 minutes, or until chicken is cooked through.

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.

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.

Steps:

• Sprinkle chicken generously with salt, pepper and paprika. Melt 4 Tbsp butter in a large skillet. Saute chicken until nicely browned. Transfer to a 2 quart casserole dish. Arrange artichoke hearts between the chicken pieces. Add the remaining butter to the drippings in the skillet. Add mushrooms and green onions, and saute until tender. Sprinkle the flour over the vegetables, and then stir in the chicken broth and sherry. Cook, stirring, for a few minutes. Pour sauce and vegetables over the chicken. Cover and bake @ 375 for 50 minutes.

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.

Steps:

• Place chicken in pan.
• Sprinkle cheese on top of chicken.
• Combine soup and sherry, and pour on top of cheese.
• Sprinkle stuffing mix over top.
• Cover with tinfoil.
• Bake 350 degrees for 1 hour, till chicken is tender.
• Remove tinfoil during the last 15 minutes of baking.

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.