Sherriedchicken Recipes

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:

• 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:

• 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:

• 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.

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:

• Preheat oven to 375.
• Cook pasta in boiling water 8-10 minutes and drain well. (pasta will still be quite firm).
• Heat butter in skillet and sautee onion, garlic, bell pepper and mushrooms until tender.
• Add flour and cook for 1 minute.
• Add sherry, broth, salt and pepper and bring to a boil.
• Stirring constantly, cook 2-3 minutes.
• Mix together pasta, chicken, cream and vegetable sauce.
• Pour into a shallow casserole dish and top with cheese.
• Bake 30 minutes or until browned and bubbly.

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:

• 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.