Best Chicken In Sherry Cream Sauce With Rice Pilaf Recipes

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CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE



Chicken and Mushrooms in Sherry-Cream Sauce image

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

salt and pepper, to taste
3 -4 boneless skinless chicken breasts, cut into 1/2 inch strips (about 2-2 1/2 lbs, I find that 3 breasts adequately feeds my family)
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 onion, halved lengthwise and sliced thin crosswise
2 garlic cloves, minced
1/2 lb mushroom, sliced thin
3 tablespoons medium-dry sherry
1 tablespoon fresh lemon juice
1/3 cup cream
1/2 cup chicken broth
cooked noodles
1 tablespoon minced fresh parsley leaves

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.

CHICKEN WITH A SHERRY MUSHROOM SAUCE



Chicken with a Sherry Mushroom Sauce image

One of my favorite recipes, this chicken with a sherry mushroom sauce is tender and loaded with rich flavors. Plus it comes together in under an hour, with just 20 minutes of active preparation time.

Provided by Kit

Time 50m

Number Of Ingredients 8

4 Chicken Breasts
Salt and Pepper
2 tablespoons Butter
2 cloves of Garlic (crushed or chopped)
8 ounces Sliced Mushrooms (I like baby bella)
1 cup Dry Sherry
1/3 cup Heavy Cream
1/2 teaspoon Thyme

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



Chicken in Sherry Mushroom Sauce image

Make and share this Chicken in Sherry Mushroom Sauce recipe from Food.com.

Provided by Derf2440

Categories     Sauces

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) can no-salt-added chicken broth
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless skinless chicken breast halves
vegetable oil cooking spray
1 tablespoon margarine, melted
2 cups sliced fresh mushrooms
2 tablespoons minced shallots
1/4 cup dry sherry or 1/4 cup madeira wine
1 tablespoon chopped fresh parsley

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.

ONE-TRAY CHICKEN WITH RICE PILAF



One-Tray Chicken with Rice Pilaf image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 bone-in chicken thighs, breasts or legs (you can also use pork chops, tenderloins, T-bone steaks, etc.)
4 cloves garlic
2 sweet potatoes or any other kind of potato or root vegetable, cut into quarters or large chunks
1 lemon, cut into quarters
1 onion or fennel bulb, leek or cabbage, cut into quarters or large chunks
1/4 cup olive or other oil
1 tablespoon sturdy herb, such as rosemary, thyme, etc., optional
1 tablespoon of your favorite spice mix (I'm going with Old Bay seafood seasoning for this one)
1 cup long-grain white or brown rice
1 tablespoon olive or other oil
1/2 cup diced onion
2 cups stock or water
Salt

Steps:

  • For the chicken: Preheat the oven to 450 degrees F.
  • Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
  • Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
  • For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

CHICKEN WITH SHERRY CREAM SAUCE



Chicken With Sherry Cream Sauce image

Make and share this Chicken With Sherry Cream Sauce recipe from Food.com.

Provided by LizCl

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 -1 1/2 lb boneless chicken breast
3/4 cup breadcrumbs
2 tablespoons oil
2 tablespoons butter
1/2 cup sherry wine
1/2 cup whipping cream

Steps:

  • Coat each chicken piece with bread crumbs. Refrigerate for at least 15 minutes.
  • Heat oil and butter in the fry pan and lightly brown chicken on both sides. Transfer to a baking dish.
  • Add sherry to the fry pan and boil briskly until reduced by half, scraping up brown bits stuck to bottom. Reduce heat, add cream and simmer for 2 minutes, stirring constantly.
  • Pour sherry sauce over breasts.
  • Bake at 350 degrees for 20 minutes.

Nutrition Facts : Calories 613.2, Fat 35.1, SaturatedFat 14.6, Cholesterol 128.7, Sodium 279.3, Carbohydrate 19.4, Fiber 0.9, Sugar 2.5, Protein 27.1

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