**Chicken in Sherry Wine Sauce: A Classic French Dish with a Twist**
Chicken in Sherry Wine Sauce is a classic French dish that combines the rich flavors of chicken, sherry wine, and a creamy sauce. The combination of the sweet and nutty flavors of the sherry wine with the tender chicken and creamy sauce creates a delightful and elegant dish that is perfect for any occasion. This dish can be prepared in a variety of ways, and this article provides three unique recipes for Chicken in Sherry Wine Sauce:
* **Classic Chicken in Sherry Wine Sauce:** This recipe is a traditional take on the classic dish, using simple ingredients to create a flavorful sauce that pairs perfectly with the tender chicken.
* **Creamy Chicken in Sherry Wine Sauce:** This recipe adds a creamy twist to the classic dish, using heavy cream to create a rich and luxurious sauce that is sure to impress your guests.
* **Chicken in Sherry Wine Sauce with Mushrooms:** This recipe adds the earthy flavor of mushrooms to the classic dish, creating a hearty and flavorful stew that is perfect for a cold winter night.
No matter which recipe you choose, you are sure to enjoy the delicious flavors of Chicken in Sherry Wine Sauce.
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.
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
CHICKEN WITH A SHERRY MUSHROOM SAUCE
One of my favorite recipes, this chicken with a sherry mushroom sauce is tender and loaded with rich flavors. Plus it comes together in under an hour, with just 20 minutes of active preparation time.
Provided by Kit
Time 50m
Number Of Ingredients 8
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 MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
CHICKEN IN SHERRY WINE SAUCE
Comfort food at it's best! Tender chicken you can cut with a fork, simmered in a Sherry wine sauce. This recipe came from my dear friend, Madelyn Charpentier who left us too soon. The original recipe handwritten by her will be posted. I made a couple of changes
Provided by Linda Starr
Categories Chicken
Time 55m
Number Of Ingredients 7
Steps:
- 1. Saute chicken breast or tenders (I've used both) in olive oil until lightly brown on all sides. Remove chicken and saute garlic (also onion if you like), add cream of chicken soup and milk and mix well. Note: salt and pepper chicken on both sides before cooking.
- 2. Add the chicken back to the pan and spoon sauce over chicken, place sliced rings of onion over the top. Cover and simmer for 30 minutes. The sliced onion rings on top make for a nice presentation, but I like my onion cooked in the sauce.
- 3. Add 1/3 cup of Sherry and simmer 5-10 minutes more. I sometimes add a little extra Sherry and mushrooms as shown in picture.
- 4. Serve with mashed potato's (my fav.) or steams rice.
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.
CHICKEN SAUTé WITH SHERRY
Provided by James Beard
Categories Chicken Poultry Sauté Quick & Easy Sherry Winter House & Garden
Yield Serves 4
Number Of Ingredients 6
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.
CHICKEN IN CREAMY DIJON-SHERRY SAUCE
Steps:
- Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and sauté until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and sauté until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer.
CHICKEN WITH CHERRY WINE SAUCE
My dad's a chef, so I learned to cook at an early age. This saucy chicken was the first dish I made by myself. -Ben Diaz, Azusa, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Sprinkle chicken with salt and pepper. In a large cast-iron or other ovenproof skillet, heat 2 tablespoons butter over medium-high heat. Brown chicken on both sides. Bake until a thermometer reads 165°, 12-15 minutes., Meanwhile, in a small saucepan, combine wine and sugar. Bring to a boil; cook, uncovered, until liquid is reduced by half, 4-5 minutes. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time, until blended. Stir in cherries; serve with chicken.
Nutrition Facts : Calories 480 calories, Fat 25g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 418mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 46g protein.
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your dish. Use free-range chicken, a good quality sherry wine, and fresh vegetables.
- Don't overcrowd the pan. If you do, the chicken will not brown properly and will end up steamed instead of fried.
- Sear the chicken over medium-high heat. This will help to brown the chicken and lock in the flavor.
- Reduce the sherry wine by half. This will concentrate the flavor of the wine and make it more intense.
- Add the chicken broth and vegetables to the pan. Bring to a simmer and cook until the chicken is cooked through and the vegetables are tender.
- Serve the chicken in sherry wine sauce over rice or pasta.
Conclusion:
Chicken in sherry wine sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of the savory chicken, the rich sherry wine sauce, and the tender vegetables is sure to please everyone at the table. This dish is also a great way to use up leftover chicken.
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