Best Sherrys Chicken Recipes

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.

BAKED SHERRY CHICKEN

Steps:

• 1. Preheat oven to 350. In skillet, brown chicken slowly in butter on all sides. Remove from skillet and place in single layer in 11 x 7 baking dish. Slice mushrooms, chop onions.
• 2. Add mushrooms and onions to skillet, scraping the bottom of the pan, and stir well to mix. Add a little more butter if you'd like. Bring to a nice simmer.
• 3. Let it cook a little longer, stirring often, till everything looks beautiful.
• 4. Add soup, sherry, seasonings, and lemon slices. Blend thoroughly, bring to a simmer.
• 5. Pour over chicken in baking dish.
• 6. Bake (uncovered) at 350 for about an hour, or until chicken is tender.
• 7. Remove from oven when it looks so beautiful you can't stand it.
• 8. Serve with rice and a nice green vegetable.
• 9. The sauce is lemony and delicious, and it's great spooned over the rice.

CROCK POT SHERRY CHICKEN

Steps:

• Dump all cans of soup into crock pot.
• Fill one empty can of soup 3/4 full of sherry
• Add to soup and mix well.
• Rinse chicken breasts. Pat dry.
• Dip breast into lemon juce and sprinkle with celery salt.
• Place in soup mixture .
• Cover cook aprox 5 hours
• Serve over egg noodles.

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.

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.

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.

CHICKEN BREASTS IN SHERRY AND SOUR CREAM

Steps:

• Put chicken breasts and mushrooms in a casserole dish.
• Combine remaining ingredients and spoon over chicken.
• Cover with foil.
• Bake in a 350 degree oven for 1 1/2 hours.
• Serve with rice.

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.

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.

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 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.