Chicken And Mushrooms In Sherry Cream 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.

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.

CHICKEN AND MUSHROOMS IN A CREAM SAUCE

Steps:

• Cut the chicken into portions and coat with the lemon juice, rubbing in well.
• Melt the butter in a heavy bottomed saucepan and brown the chicken.
• Add the sherry and garlic.
• Cover with a lid and cook on low heat for about an hour.
• Just before serving add the mushrooms and cook for another 5 minutes.
• Remove to a serving dish and keep warm.
• retain the cooking liquid.
• Bechamel Sauce:.
• Add carrot and slice of onion,thyme,parsley and bayleaf to milk.
• Bring to the boil in a small saucepan and remove from cooktop.
• replace the lid and allow to steep for at least half an hour.
• strain through a sieve and discard vegetables and herbs.
• melt the butter, add the flour and mix, then add the milk to make the bechamel sauce.
• season to taste with salt & pepper.
• Add the bechamel sauce to the chicken cooking liquid and simmer for 2 minutes.
• add the cream and pour this delicious sauce over the chicken and serve.

CHICKEN BREASTS WITH SHERRY, CREAM AND MUSHROOM SAUCE

Steps:

• Preheat oven to 200 degrees F. Trim all bits of fat and membrane from the chicken breasts. In a shallow bowl combine flour, salt and pepper. Dredge breasts in the seasoned flour and shake off the excess. Have a warm, ovenproof plate ready.
• In a large skillet over medium heat, heat the butter and oil. Add chicken breasts and cook just until the thickest part springs back when pressed, 3-5 minutes per side. Remove the chicken to the warm plate and keep warm in the oven while you prepare the sauce. The recipe may be prepared to this point up to 15 minutes ahead of serving time.
• If the butter has browned too much, pour it out and add another 2 tablespoons of butter to the pan. Add mushrooms, garlic and green onion, turn the heat to high and saute until the mushrooms just begin to soften. Add sherry, bring to a boil and reduce by half. Add cream, bring to a boil and reduce to a thick sauce. Taste for seasoning and adjust if necessary.
• Return chicken breasts to pan and turn to coat with sauce. Serve topped with mushrooms and sauce (and rice on the side, if desired).

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.

MUSHROOMS IN CREAM SHERRY SAUCE

Steps:

• Preheat oven to 375F/190°C.
• Melt 2 tablespoons butter in large skillet and saute mushrooms until just cooked. Remove mushrooms with slotted spoon and set aside.
• In same pan, melt 2 tablespoons of butter and add flour to make a roux. Stir for 1-2 minutes. Add cream and stir to combine. Add salt and pepper, sherry and just enough paprika to give a bit of pinkness to the sauce. Stir until heated through.
• Return mushrooms and any juice that has collected to the cream sauce. Pour into greased baking dish.
• Mix breadcrumbs with the melted butter and spread over the mushrooms.
• Bake until brown and hot, about 15-20 minutes.