Sherrys Chicken Recipes

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.

QUICK SHERRY CHICKEN

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.

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.

CHERRY CHICKEN

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.

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.

ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE

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.

SHERRY'S CHICKEN

Steps:

• Place chicken in pan.
• Sprinkle cheese on top of chicken.
• Combine soup and sherry, and pour on top of cheese.
• Sprinkle stuffing mix over top.
• Cover with tinfoil.
• Bake 350 degrees for 1 hour, till chicken is tender.
• Remove tinfoil during the last 15 minutes of baking.

SHERRY CHICKEN WITH RICE

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.

SHERRY CHICKEN CURRY

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.

CHICKEN SAUTé WITH SHERRY

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.

SHERRY BRAISED CHICKEN

Steps:

• Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve.
• Pour off all but 1 Tbl drippings. Cook chopped onion and garlic in drippings 6 minutes or until browned and tender, stirring occasionally. Add broth and sherry; bring to a boil. Blend soy sauce into cornstarch in cup until smooth. Stir into broth mixture. Return chicken to skillet; add mushrooms.
• Reduce heat to medium-low. Cover and simmer 20 minutes or until chicken is cooked through.
• Serve chicken and sauce over noodles. Sprinkle with green onions. Garnish with pepper strips and green onions, if desired.

CHICKEN SHERRY (EASY AND SUPER DELICIOUS)

Steps:

• Preheat oven to 375 degrees F.
• In a deep baking dish, place 4 cans cream of mushroom soup, 4 cups sour cream, 1/2 cup drinking or cream sherry, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon tarragon, 1/2 teaspoon granulated garlic powder, 1/2 teaspoon thyme, 1 teaspoon curry powder, 1/2 stick of melted butter, and mix well.
• Bury the chicken breasts in the mix and then sprinkle with paprika. Bake in preheated oven, uncovered, at 375 degrees F. for 60 minutes.
• (Use the sauce over the chicken breasts, and as a gravy over stuffing and/or mashed potatoes) (The left over gravy can also be frozen and used in the future as a gravy over any mashed potatoes, biscuits, toast, poultry or fish.).