POUNDED CHICKEN WITH SHERRY-DIJON SAUCE
Pounded, Parmesan-breaded chicken with a Dijon-sherry sauce.
Provided by AJHess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 11
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).
Nutrition Facts : Calories 560.9 calories, Carbohydrate 24.6 g, Cholesterol 229.2 mg, Fat 29.1 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 12.2 g, Sodium 746 mg, Sugar 2.4 g
GG'S CHICKEN IN CREAMY DIJON SHERRY SAUCE
You can do so many wonderful things with plain old chicken breasts. This turns them into an elegant meal.
Provided by Gloria 15x
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper.
- Saute chicken in butter until just cooked through, about 4 minutes per side.
- Transfer to plate.
- Add mushrooms, onion and peppercorns to skillet and saute until onion is tender, about 7 minutes.
- Add broth, cream, sherry and mustard to skillet.
- Simmer until reduced to sauce consistency, about 15 minutes.
- Return chicken and juices to pan and cook until chicken is just heated through, about 4 minutes more.
Nutrition Facts : Calories 405.5, Fat 24.6, SaturatedFat 14.5, Cholesterol 144.8, Sodium 441.6, Carbohydrate 7.6, Fiber 1.1, Sugar 2.8, Protein 32
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.
STUFFED CHICKEN DIVAN WITH A SHERRY DIJON SAUCE
We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Mist a shallow rectangular flameproof baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.
- Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
- Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
- Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.
CHERRY DIJON CHICKEN
From inmamaskitchen.com (cherry mustard chicken). I really liked this dish but my kids and DH, while they liked the chicken, weren't into the sauce- too much Dijon flavor for them. I used boneless, skinless thighs and served the sauce on the side.
Provided by Oolala
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper, then lightly toss in flour. Shake off excess.
- Heat half the butter and oil in large skillet over medium heat. Add half the chicken. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm.
- Repeat with remaining butter, oil and chicken.
- Stir wine, chicken broth and mustard into skillet, scraping up browned bits.
- In small bowl, mix cornstarch, vinegar and water. Stir into skillet. Add cherries and boil mixture, stirring until sauce thickens, 1 to 2 minutes.
- Stir in green onion.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 484.8, Fat 21.9, SaturatedFat 7.6, Cholesterol 121.6, Sodium 542.4, Carbohydrate 18.7, Fiber 2.2, Sugar 10.6, Protein 42.2
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.
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.
PAN ROASTED CHICKEN WITH MUSTARD AND SHERRY
Adapted from The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries with 150 Foolproof Recipes by Christopher Kimball, this is yummy! If using canned chicken broth, choose a low-sodium brand, or the sauce will be too salty. If using kosher chicken, skip the brine, the chicken is already salty. An English and French recipe.
Provided by Sharon123
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the chicken:
- Dissolve the salt and sugar in 2 quarts cold water in a large bowl. (You can also use a large plastic freezer bag.) Put the chicken in the brine and refrigerate until fully seasoned, about 1 hour. Remove the chicken from the brine and rinse it well under cold running water. Dry thoroughly inside and out with paper towels. Adjust an oven rack to the center position in your oven and heat to 350* F.
- Using a sharp knife, make three diagonal slashes in the skin of each piece of chicken, being careful not to cut into the meat. Season both sides with pepper. Meanwhile, add the olive oil to a heavy 12" skillet over medium-high heat, and when the oil just starts to smoke, add the chicken breasts, skin-side down, and be careful- they will splatter. Cook for 7 to 8 minutes or until dark brown. Turn the breasts skin-side up and place the skillet in the heated oven. Cook for 15 to 25 minutes or until an instant-read thermometer reads 165 degrees at the thickest part of each breast. Carefully remove the pan from the oven (the handle will be really hot). Transfer the chicken to a warm platter and cover with aluminum foil to retain heat.
- For the sauce:
- Pour off all but 1 tablespoon of fat from the skillet and place the skillet over high heat. Add the shallot, sherry, and chicken stock and scrape the browned bits from the bottom of the pan. Cook at a rolling boil until the liquid has thickened slightly and has reduced by about two thirds, about 5 minutes. Add the mustard and thyme and cook 1 minute. Add the lemon juice and parsley and cook 30 seconds more. Serve immediately spooned over the chicken breasts. Enjoy!
Nutrition Facts : Calories 550.2, Fat 20.8, SaturatedFat 4.9, Cholesterol 94.2, Sodium 14324.6, Carbohydrate 31.5, Fiber 0.1, Sugar 27, Protein 31.6
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.
CHICKEN MUSHROOM DIJON
This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.
Provided by DebbyJean
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
- Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
- Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 485.8 calories, Carbohydrate 19.7 g, Cholesterol 106.1 mg, Fat 29.7 g, Fiber 1 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 816.9 mg, Sugar 2.2 g
SHERRY'S QUICK CHICKEN IN DIJON CREAM SAUCE
Steps:
- Place each chicken half between heavy plastic, pound to 1/4-inch thickness, sprinkle both sides of chicken with 1/4 tsp. each of pepper and salt. Dredge chicken in flour, shake off any excess.
- Heat 1 tsp. oil in lg skillet over med heat. Add chicken, cook for 4-5 min each side, or until done. Remove chicken from skillet, keep warm.
- Heat remaining oil in skillet. Add shallots, saute 1 min. Add broth, bring to boil. Boil for 4 min or until mix is reduced by half. Add mustard, tarragon and remaining 1/4 tsp. pepper. Cook 1 min, remove from heat, and stir in sour cream. Serve sauce over warmed chicken.
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
CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, kosher salt, olive oil, unsalted butter, garlic, all purpose flour, chicken broth, French's Dijon Mustard, freshly ground black pepper, heavy cream, fresh parsley, lemon, baby bella mushrooms, asparagus, peas
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
- Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
- Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
- Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
- Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
- Enjoy!
Nutrition Facts : Calories 611 calories, Carbohydrate 25 grams, Fat 39 grams, Fiber 3 grams, Protein 39 grams, Sugar 5 grams
POUNDED CHICKEN WITH SHERRY-DIJON SAUCE
Pounded, Parmesan-breaded chicken with a Dijon-sherry sauce.
Provided by AJHess
Categories Chicken Breasts
Time 30m
Yield 2
Number Of Ingredients 11
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).
Nutrition Facts : Calories 560.9 calories, Carbohydrate 24.6 g, Cholesterol 229.2 mg, Fat 29.1 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 12.2 g, Sodium 746 mg, Sugar 2.4 g
QUICK DIJON CHICKEN
Tender chicken breasts are browned to a golden color, then served over a rice blend. A tangy sauce complements this main dish perfectly. Add spinach salad with bacon dressing and cookies, and you have a meal.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine salad dressing and mustard; set aside. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until chicken juices run clear. Remove and keep warm. , Add wine to skillet; cook over medium heat for 2 minutes, stirring to loosen browned bits from pan. Whisk in mustard mixture; cook and stir until blended and heated through. Serve with chicken and rice.
Nutrition Facts : Calories 385 calories, Fat 35g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 653mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
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