MUSHROOM CHICKEN WITH WILD RICE
Fix chicken dinner in a snap with this simple recipe. It warms you up, head to toe. -Cindy Cothern, Nampa, Idaho
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice., In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes., Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 403 calories, Fat 16g fat (7g saturated fat), Cholesterol 97mg cholesterol, Sodium 1079mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
CHICKEN WITH SHERRY MUSHROOMS SAUCE
Tender chicken and chopped pancetta in a silky, mushroom sherry sauce - A chicken dinner that's sure to get rave reviews!
Provided by Erren Hart
Categories Dinner
Time 50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 660 kcal, Carbohydrate 26 g, Protein 29 g, Fat 43 g, SaturatedFat 16 g, Cholesterol 153 mg, Sodium 486 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CHICKEN, MUSHROOM AND WILD RICE CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Heat the broth in a medium saucepan until simmering.
- Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
- Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
- Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.
WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
CALIFORNIA SHERRY CHICKEN
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
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
WILD RICE WITH MUSHROOMS
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.
Provided by Ligaya Mishan
Categories dinner, lunch, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
- Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
- Mix mushrooms into prepared rice and season again with salt and pepper.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram
SWISS SHERRY CHICKEN
An elegant chicken dish for family and friends. You can leave dill out; it just gives the dish a little bit of extra flavor.
Provided by Janet Schaufele
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 11.1 g, Cholesterol 138.2 mg, Fat 32.2 g, Protein 33.9 g, SaturatedFat 17.7 g, Sodium 729.3 mg, Sugar 1.5 g
WILD RICE WITH CREMINI MUSHROOMS
From Cooking Light. Great side for pork loin, beef tenderloin, duck or chicken. Makes 6 servings each about 3/4 cup.
Provided by Little Suzy Homemak
Categories Long Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice according to package directions, omiting salt and fat. Stir in sherry and salt; cover and keep warm.
- Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallots to pan; saute 2 minutes.
- Add mushrooms and saute 4 minutes.
- Stir in rice mixture, parsley and pepper.
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 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.
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