Best Chicken Sherry Easy And Super Delicious Recipes

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CREAMY MUSHROOM SHERRY CHICKEN



Creamy Mushroom Sherry Chicken image

Creamy mushroom sherry chicken is a lightened recipe combining perfectly tender chicken smothered in an irresistibly creamy mushroom sauce.

Provided by Belly Laugh Living

Categories     Dinner     Main Course

Time 1h25m

Number Of Ingredients 15

2 Pounds Skinless Chicken Breast
1/4 Cup Flour
1/2 teaspoon Garlic Powder
1/4 teaspoon black pepper
1/2 teaspoon Salt
2 Tablespoon Olive Oil
1 Pound Mushrooms (Shiitake or Baby Bella)
1 Tablespoon Olive Oil
1/2 teaspoon Salt
1 Tablespoon Sherry
1 Can Fat Free Cream of Mushroom Soup
1 Cup Milk (we use 1% milk)
1/3 Cup Sherry
1/2 teaspoon salt
1/4 teaspoon pepper

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!!!!

Nutrition Facts : Calories 338 kcal, Carbohydrate 11 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 1312 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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.

ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE



Roasted Chicken with Garlic-Sherry Sauce image

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

2 quarts water
1/2 cup salt
4 bone-in chicken breast halves (12 ounces each)
3/4 teaspoon pepper, divided
2 teaspoons canola oil
8 garlic cloves, peeled and thinly sliced
1 cup reduced-sodium chicken broth
1/2 cup sherry or additional reduced-sodium chicken broth
3 fresh thyme sprigs
1/4 cup butter, cubed
1 teaspoon lemon juice

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 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

EASY CHICKEN WITH SHERRY MUSHROOM SAUCE



Easy Chicken With Sherry Mushroom Sauce image

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

Provided by Donna Matthews

Categories     Chicken

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 lbs chicken pieces, your choice of which parts
1/2 cup butter
1 (10 3/4 ounce) can cream of mushroom soup
1 cup sherry wine
seasoned flour (for dredging)
salt

Steps:

  • Preheat oven to 375 degrees.
  • Melt butter in a glass baking dish.
  • Season flour with salt and pepper.
  • Wash chicken pieces and pat dry with paper towel.
  • Dredge chicken pieces through flour to coat and place skin side down in the pan with the melted butter.
  • Bake in preheated oven for 30 minutes.
  • Meanwhile, Whisk together soup and sherry until smooth; set aside.
  • At the end of the half hour, turn chicken pieces over and pour in the sherry mushroom sauce.
  • Bake an additional 30 minutes or until chicken is done.
  • Can be served with noodles if you like.
  • Note: for a lower calorie meal, I have used boneless skinless chicken breasts which I marinated in the sherry mushroom mixture overnight. Then I baked the chicken and sauce in a glass pan in a 350 degree oven for about 45 minutes. Do not overbake.

Nutrition Facts : Calories 641.3, Fat 39.1, SaturatedFat 16.4, Cholesterol 144.2, Sodium 543.3, Carbohydrate 8.8, Sugar 2.3, Protein 26.8

CALIFORNIA SHERRY CHICKEN



California Sherry Chicken image

Chicken with a hint of lemon, sherry and garlic served with veggies like zucchini and carrots. Like, totally California Sherry Chicken, dude! Serve with roasted potatoes or Fettuccine Alfredo, if desired.

Provided by Nikki

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
½ cup cooking sherry
½ cup chicken broth
1 clove garlic, minced
½ lemon
4 carrots
4 zucchini squashes, julienned

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.

Nutrition Facts : Calories 300.6 calories, Carbohydrate 26.5 g, Cholesterol 71.9 mg, Fat 7.8 g, Fiber 5.2 g, Protein 30.6 g, SaturatedFat 1.6 g, Sodium 893.5 mg, Sugar 7 g

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