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
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN IN SHERRY MUSHROOM SAUCE
Make and share this Chicken in Sherry Mushroom Sauce recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
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.
EASY CHICKEN WITH SHERRY MUSHROOM SAUCE
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
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
CHICKEN MEDALLIONS WITH SWEET SHERRY & MUSHROOM SAUCE
From On Demand: A romantic dinner for a romantic evening! Very easy to make - Try to cut the medallions small and pound them thin to make cooking time even shorter. TIP: Put the "show side" down first to grill
Provided by Michelle_My_Belle
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper, and dust with flour. Shake off any excess.
- Heat the half butter in a large skillet on medium-high until it stops bubbling.
- Add the chicken and cook for about 1 minute on each side until light golden.
- Transfer the chicken to a plate and keep warm.
- Without cleaning the pan (unless you prefer to do so, but not cleaning will add extra flavor to sauce) add the remaining butter, and heat on medium-high until it stops bubbling.
- Add the mushrooms, onion, and garlic. Sauté until the water released from the mushrooms evaporates.
- Remove pan from fire.
- Add half of the sherry, return to fire and boil for 1 minute.
- Add the gravy, and bring to a simmer.
- Return the chicken to the skillet along with the remaining sherry and the chives.
- Cook for about 3 minutes to heat through and serve.
EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE
Easy, quick, all-in-one recipe that satisfies a craving for Japanese food!
Provided by grooms86
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
- Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
- Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 17.3 g, Cholesterol 111.6 mg, Fat 12.2 g, Fiber 2.4 g, Protein 39.8 g, SaturatedFat 5.4 g, Sodium 773.4 mg, Sugar 5.3 g
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