Sherried Chicken With Mushrooms Recipes

CHICKEN TETRAZZINI WITH MUSHROOMS AND SHERRY

Steps:

• For the mushroom saute: Bring a large pot of salted water to a boil.
• Melt the butter in a large saute pan set over medium heat. Add the thyme and shallots, and saute until the shallots begin to brown, 1 minute. Add the mushrooms and 1/2 teaspoon salt. Saute for 5 minutes, stirring often. Add the sherry and cook until it evaporates and then add several grinds of black pepper.
• Cook the spaghetti to al dente. Drain well and cool.
• For the sauce: Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray.
• Melt the butter in a saucepan set over low heat. Add the flour, stirring constantly for 5 minutes to make a roux. Add the half-and-half, 1 cup at a time, stirring constantly. Increase the heat to medium and cook, stirring often, until the sauce thickens, 5 to 8 minutes. Season with salt and pepper.
• In a large mixing bowl combine the mushroom saute, cooked pasta, chicken and white sauce with 2 1/2 cups of the Cheddar. Season with salt and pepper. Add to the prepared casserole dish and top with remaining 1/2 cup cheese, the breadcrumbs, the remaining 1/2 cup melted butter and a dusting of smoked paprika. Bake for 20 to 25 minutes. Then, cover the casserole with foil and cook for 10 more minutes. Serve hot or cool to room temperature to store in the refrigerator or freezer for later use.

CHICKEN WITH A SHERRY MUSHROOM SAUCE

Steps:

• Heat your oven to 350 degrees.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Generously salt and pepper both sides of the chicken breasts. Once the butter has melted, add the chicken to the skillet. Then add 1/4 cup of sherry. Cook the chicken for 3 minutes per side, until browned. Then remove the chicken from the skillet and place it on a plate while you work on the sauce.
• Melt another tablespoon of butter in the same skillet you just used to cook the chicken. Add the garlic and stir, scraping up any brown bits. After a minute add the mushrooms. Generously salt and pepper and toss until the mushrooms are evenly coated with butter. Cook for 2 minutes. Then add the remaining sherry. Let the mushrooms simmer for another 4 minutes. Then stir in the cream and thyme. Let the sauce reduce for 5 minutes then add the chicken back to the skillet. Place the skillet in the oven for 30 minutes so that the chicken can finish cooking. (Make sure you are using an oven-safe skillet!)
• After 30 minutes in the oven the chicken should be done - serve it with pasta or rice pilaf. Spoon the sauce over the top.

CHICKEN IN SHERRY MUSHROOM SAUCE

Steps:

• Place chicken broth in a small saucepan, bring to a boil over high heat, and cook 5 minutes or until reduced to 1 cup; set aside.
• Combine flour, salt and pepper, sprinkle over chicken.
• Coat a large frypan with cooking spray and place over medium high heat until hot.
• Add chicken, cook 5 minutes on each side or until browned.
• Remove chicken from frypan, and set aside.
• Wipe drippings from frypan with a paper towel.
• Add margarine, mushrooms and shallots to frypan, cook over medium high heat until mushrooms are lightly browned, stirring constantly.
• Add sherry, and bring to a boil, add broth and cook 7 minutes or until sauce is reduced to 1 1/4 cups.
• Return chicken to frypan, reduce heat, cover and simmer 10 minutes or until chicken is done.
• Remove chicken to a serving platter and keep warm.
• Cook sauce over high heat about 5 minutes or until reduced to 1 cup, stir in parsley.
• Serve sherry mushroom sauce with chicken breasts.

CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE

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.

BAKED CHICKEN AND MUSHROOMS

Steps:

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

CHICKEN WITH SHERRY MUSHROOMS SAUCE

Steps:

• Preheat oven to 400F.Dry the chicken by patting with paper towels and if you haven't Pre-seasoned, sprinkle both sides liberally with salt and pepper.
• Place the flour in a shallow bowl and dredge the chicken in the flour to coat.
• In a large, ovenproof pan (12-inches will do), heat the oil over medium-high heat. Add the floured chicken in three batches (don't overcrowd the pan) and brown lightly for 3 to 5 minutes on each side.
• Remove the browned thighs, set aside and continue with the rest until all the chicken is browned and set aside.
• Drain any excess fat from the pan and add the chopped pancetta and cook until crispy.
• If necessary, remove from the pan, set aside and drain the excess fat (without wiping the pan). Reduce heat to medium-high. Add the bacon back to the pan along with chopped onion and cook until soft, but not brown.
• Add the garlic and cook another minute.
• Add the mushrooms and saute until soft.
• Add the sherry. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook another 2 minutes to cook down the alcohol.
• Add chicken stock and parsley. Return chicken to the skillet, skin side up. Bake for 35 minutes (or until an instant-read thermometer is about 165 degrees), the chicken should be very tender.
• Remove the chicken and set aside. With a fork, mash together the butter and 3 tablespoons of flour and add it to the sauce.
• Return to the stove, stirring constantly, over medium-high heat until the sauce is thickened slightly.
• Taste for seasoning and season to taste, put the chicken back in the sauce, and serve hot.

CREAMY MUSHROOM SHERRY CHICKEN

Steps:

• Preheat Oven to 350°Place 2 Tablespoons of Olive Oil in a 8 x 12 casserole dish
• Mix together Flour, Garlic Powder, Black Pepper and Salt
• Coat Chicken with Flour Mixture and place Chicken in the casserole dish
• Slice Mushrooms
• Heat 1 Tablespoon Olive Oil in a Sauté Pan
• Add Mushrooms to Sauté Pan
• Cook Mushrooms until they have shrunk and are getting soft.
• Add 1/2 teaspoon Salt and 1 Tablespoon of Sherry, stir until the sherry has evaporated.Remove mushrooms from heat
• Mix together, cream of mushroom soup, milk, 1/3 cup of sherry, salt and pepper
• Place Chicken into preheated oven (350°). Bake for 30 minutes
• Flip Chicken over and bake for 45 minutes
• Pour the sauce (Milk Soup, Sherry mixture) over the chicken
• Add mushroom with chicken and sauce
• Place back in the oven. Bake for additional 20 minutes or until sauce is bubbling
• Serve with Rice or Cauliflower rice. ENJOY!!!!

SHERRIED CHICKEN

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.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

SWISS SHERRY CHICKEN

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.

CALIFORNIA SHERRY CHICKEN

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.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.