Baked Chicken With Sherry Sauce Recipes

CHICKEN WITH A SHERRY MUSHROOM SAUCE

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.

BAKED CHICKEN WITH APPLE SHERRY SAUCE

Steps:

• Sprinkle chicken breasts with 1/4 teaspoon of salt on both sides. Cover and refrigerate for 30 minutes. Remove from refrigerator and cut in half lenghtwise. Place the chicken pieces between two pieces of plastic wrap and pound chicken with meat mallet till 1/4 inch thick.
• Preheat oven to 200 degrees F.
• Mix the flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in shallow bowl. Place each piece of chicken into flour mixture to coat. Melt 2 Tbsp of butter in a skillet until foam disappears, and lay the chicken into the butter. Cook until golden brown on both sides. Remove chicken, and set aside on plate in oven to keep warm.
• Pour sherry into skillet and bring to a boil, Cook until the sherry is reduced to half its volume. Then stir in chicken broth, add the apple slices to the skillet. Cook, stiring occasionaly until the apple slices are soft and the sherry mixture is reduced to half. Stir in brown sugar, 1 Tsbp of butter, and the Marsala wine until the sugar has dissolved and the sauce is thick.
• Return the chicken to the sauce, together with any juice from the plate. Simmer for a few minutes on each side.
• Serve the chicken with the sauce and apple slices on top.

CHICKEN WITH SHERRY CREAM SAUCE

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.

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.

POUNDED CHICKEN WITH SHERRY-DIJON SAUCE

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.
• Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.
• Melt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan over medium heat; cook until slightly thickened, about 5 minutes.
• Dip chicken breasts into the beaten egg to coat. Press the dipped breasts into bread crumbs and gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto the prepared sheet. Drizzle sherry-Dijon sauce over the breaded chicken breasts.
• Bake on a rack in the top third of the preheated oven until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

BAKED CHICKEN WITH SHERRY SAUCE

Steps:

• 1. Preheat oven to 350F. Heat oil in a large skillet over medium heat
• 2. Add chicken breasts and brown on both sides. Remove to a shallow baking dish and arrange in a single layer. Sprinkle with salt, pepper and basil..
• 3. In a small bowl, combine sour cream, cream of mushroom, and sherry. Pour over chicken and bake uncovered for 45*60 minutes.
• 4. Remove from oven and sprinkle with paprika and parsley. Serve immediately.