CREAMED CHICKEN WITH MUSHROOMS, PEARL ONIONS & SHERRY
Two nights in a row my husband suggested Creamed Chicken. I really didn't want any part of that but I gave in. He perused the internet and found this recipe. I added pearl onions to the recipe. Don't omit the sherry, it really makes this dish. I served over toast points. Pure comfort food. Prep and serving time does not include making toast points, patty shells or rice. Inspired by: Diana Rattray
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan, add pearl onions and swirl them around for a few minutes to season the butter. Remove the onions from the butter and set aside.
- Blend in the flour. Cook for 2 minutes to remove the raw flour taste, whisking continually, careful not to overly brown the roux.
- Add the chicken broth and cream and stir until thickened and smooth.
- Add the chicken and mushrooms and pearl onions and cook for 1 minute, or until mixture begins to bubble.
- Season to taste and then stir in the sherry.
- Simmer on lowest heat setting for 15 -20 minutes, stirring occasionally. Careful not to burn.
- Serve over toast points, puff pastry patty shells or rice.
- NOTE: Now you can get fancier than this but because this sauce is plenty rich, I used plain toast to make toast points. Toast several slices of a hearty white bread. Remove the crusts, and slice on a diagonal getting 2-4 triangles per slice.
- Serve with a side of peas.
CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE
Make and share this Chicken and Mushrooms in Sherry-Cream Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat chicken dry and toss with flour and season to taste.
- In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
- Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
- Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
- Stir in chicken, cream and broth. Taste and adjust seasoning.
- Bring to a boil and boil until thickened.
- Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.
CREAMED CHICKEN AND MUSHROOMS
-Dixie Merrill, Newark, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute mushrooms in butter until tender. Stir in the flour, parsley, salt, paprika and nutmeg until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in chicken. Cook 2 minutes longer or until heated through. Serve over rice.
Nutrition Facts :
CHICKEN IN CREAMY DIJON-SHERRY SAUCE
Steps:
- Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and sauté until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and sauté until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer.
BETTER-THAN-GRAVY CREAMED PEARL ONIONS
"A culinary student in Omaha, Nebraska, shared a version of this with me ages ago. It's truly terrific and goes with everything on the Thanksgiving table. I really do like it better than gravy on mashed potatoes." - Allrecipes Editor-in-Chief Nichole Aksamit
Provided by Nicholio
Categories Vegetarian Gravy
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Partially thaw onions for 10 minutes, then thinly slice crosswise into rounds. Set in a colander and let thaw completely. Drain and spread on a paper towel-lined tray. Pat dry with paper towels.
- Heat oil in a large skillet over medium-high heat. Add onions and 1/4 teaspoon kosher salt; cook, stirring frequently, until liquid evaporates and onions are lightly browned and slightly crisp, about 10 minutes.
- Melt butter in a saucepan over medium heat. Stir in flour until smooth; cook and stir until pale golden, about 30 seconds. Gradually whisk in milk. Increase heat to medium-high and cook, whisking frequently, until sauce is bubbling, thickened, and smooth, about 8 minutes. Add 3/4 cup parsley, sherry, paprika, cloves, and cooked onions; season to taste with salt and pepper. Transfer to 3 buttered 2-cup broiler-safe baking dishes or 1 buttered 2-quart baking dish.
- Preheat the oven's broiler to high. Sprinkle panko evenly over onion mixture.
- Broil 5 inches from heat source until panko is golden brown, 1 to 2 minutes. Watch closely to avoid burning panko. Garnish with more parsley.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 17.6 g, Cholesterol 20.1 mg, Fat 8.2 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 4.6 g, Sodium 118.1 mg, Sugar 5.3 g
WINE-BRAISED CHICKEN WITH PEARL ONIONS
This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. -Wayne Barnes, Montgomery, Alabama
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.
Nutrition Facts : Calories 444 calories, Fat 22g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 990mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 44g protein.
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