Slow Cooker Chicken Breasts With Sherry And Sauce 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:

• 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.

Steps:

• Place soup, sherry and onion in crock pot.
• Add chicken breasts and spoon sauce over them.
• Cover and cook 4-6 hours on low heat, 6-8 hours on high.
• Serve over rice or pasta.
• Can add sliced mushrooms from the beginning.
• Can add lettuce at the end.

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.
• Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.
• Melt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan over medium heat; cook until slightly thickened, about 5 minutes.
• Dip chicken breasts into the beaten egg to coat. Press the dipped breasts into bread crumbs and gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto the prepared sheet. Drizzle sherry-Dijon sauce over the breaded chicken breasts.
• Bake on a rack in the top third of the preheated oven until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Wash chicken breast , dry with paper towels, and brush melted butter over chicken.
• Place in slow cooker, and add remaining ingredients.
• Cover and cook on low for 6-7 hours.
• Serve over hot buttered noodles.

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.

Steps:

• Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.