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
CHERRY CHICKEN
Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired.
Provided by Daveeda
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
- Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
- Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.
Nutrition Facts : Calories 1148.8 calories, Carbohydrate 85.1 g, Cholesterol 222.2 mg, Fat 61.6 g, Fiber 5.1 g, Protein 63.4 g, SaturatedFat 13.9 g, Sodium 750.9 mg, Sugar 42.6 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.
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
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
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
SHERRY CHICKEN WITH RICE
Make and share this Sherry Chicken With Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
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.
GRANDMA SHERRY'S CHICKEN AND RICE DINNER
Steps:
- Heat oil in large skillet. Sprinkle chicken with garlic salt, minced rosemary, pepper and Season All. Add chicken to skillet and brown. Remove chicken from skillet.
- Add soup and 1 1/2 cups of chicken broth to skillet. Bring to boil. Stir in rice. Top with chicken. Cover and cook on low for 5 - 7 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GARLIC-SHERRY CHICKEN
I was participating in a forum thread where a cook was looking for a garlic sauce recipe for chicken. The recipes people were talking about sounded so good that I made my chicken with the garlic-y sherry sauce for dinner tonight and wrote it down so I could post it. The marinated artichoke hearts give it a special tang. If your family is larger or smaller than mine its easy to adjust quantities and it holds well if you need it to -- a good buffet dish for entertaining. I use bone-in, skin-on chicken breasts because they stay moister during cooking.
Provided by 3KillerBs
Categories Chicken Breast
Time 45m
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- Use a sharp knife and poultry shears to divide chicken breasts into 4-6oz, serving pieces. You can get two pieces out of a moderate-sized breast or 3 pieces out of a large one.
- Drain and coarsely chop artichoke hearts.
- Heat butter and olive oil over medium heat in a large, heavy skillet that can go into the oven.
- Brown chicken on all sides, browning the skin side first. Remove to a dish that will catch the juices.
- Saute onions and garlic on low-medium until onions are soft and translucent.
- Add mushrooms if using them and cook briefly.
- Add sherry to pan and stir until it has all evaporated.
- Sprinkle flour over the onions and cook as a roux for a minute or two. If there is not enough fat remaining in the pan add a little more butter.
- Slowly add chicken broth, stirring vigorously so as not to create any lumps. Add salt and pepper. Bring to a boil then turn heat down to a simmer.
- Add artichoke hearts, chicken pieces, and chicken juices. Stir in gently.
- Cover and simmer 8-12 minutes or until the chicken is barely cooked and the sauce has thickened slightly. (The sauce will still be quite runny, not thick like gravy).
- Hold in oven at 225F if necessary. Could be held in a crockpot on warm for buffet service.
- I suggest serving over rice or noodles. Also good with crusty bread to sop up the sauce. Your favorite green vegetable will round out the meal nicely.
- Note: If you wish to use boneless, skinless breasts I suggest cooking them until almost done in the browning stage so that they will finish cooking as they sit while you make the sauce, then rewarming them briefly in the sauce immediately before serving.
- Note: If your family prefers dark meat you could use thighs instead of or in addition to breasts but will probably need to pour off excess grease before adding the flour.
- Note: If you want a thicker, more gravy-like sauce increase the flour to achieve your preferred texture.
- Note: This recipe can be made with boneless pork chops instead of chicken if you follow the directions for boneless breasts.
- Variation: Decrease the amount of chicken stock slightly. Add the juice and zest of one lemon and 1 tbs capers.
- Variation: Add 1-2lbs of barely-cooked asparagus tips at the last moment and cook just long enough to heat through.
CHICKEN BREASTS IN SHERRY AND SOUR CREAM
Make and share this Chicken Breasts in Sherry and Sour Cream recipe from Food.com.
Provided by SuzieQue
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put chicken breasts and mushrooms in a casserole dish.
- Combine remaining ingredients and spoon over chicken.
- Cover with foil.
- Bake in a 350 degree oven for 1 1/2 hours.
- Serve with rice.
Nutrition Facts : Calories 581.8, Fat 29.4, SaturatedFat 12.7, Cholesterol 195.9, Sodium 1048.6, Carbohydrate 14.1, Fiber 1.1, Sugar 7.1, Protein 57
CROCK POT SHERRY CHICKEN
I don't remeber where I got this recipe but everyone in my family loves it ! It extremely easy and now that my sons are grown and bringing home potential daughter in laws I love to tease them about my "secret" chicken recipe they can't have unless they become family. Oh, and the lemon at the beginning is optional . I incuded it to be true to the recipe but often don't use it.
Provided by vbucci
Categories Chicken Breast
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Dump all cans of soup into crock pot.
- Fill one empty can of soup 3/4 full of sherry
- Add to soup and mix well.
- Rinse chicken breasts. Pat dry.
- Dip breast into lemon juce and sprinkle with celery salt.
- Place in soup mixture .
- Cover cook aprox 5 hours
- Serve over egg noodles.
SHERRY GRILLED CHICKEN
This is a little bit different than your usual BBQ/grilled chicken--the sauce is tasty, but optional! Cooking time includes time for marinade.
Provided by Dwynnie
Categories Chicken Breast
Time P1DT1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix marinade ingredients together.
- Marinate chicken breasts for 24 hours, turning fairly often.
- Remove chicken from marinade, leaving some of the mustard seeds on the chicken.
- Season chicken with salt and pepper, to taste.
- Grill chicken skin side up over indirect, medium heat until juices run clear--about 60 minutes.
- While the chicken is cooking, combine the sauce ingredients and cook over low heat.
- Enjoy!
Nutrition Facts : Calories 795.2, Fat 15.6, SaturatedFat 4, Cholesterol 92.8, Sodium 383.1, Carbohydrate 81.5, Fiber 1.6, Sugar 68.9, Protein 32.9
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.
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