Best 3 Pounded Chicken With Sherry Dijon Sauce Recipes
Indulge in a culinary delight with our Pounded Chicken with Sherry Dijon Sauce, a tantalizing dish that bursts with flavor. This succulent chicken is pounded thin, coated in a zesty breadcrumb mixture, and pan-fried to golden perfection. The pièce de résistance is the luscious Sherry Dijon Sauce, a harmonious blend of rich sherry, tangy Dijon mustard, and a hint of sweetness.
Accompanying this main course are two delectable side dishes: Roasted Brussels Sprouts with Balsamic Glaze and Creamy Mashed Sweet Potatoes. The roasted Brussels sprouts are caramelized to perfection and drizzled with a balsamic glaze, creating a symphony of sweet and savory flavors. Meanwhile, the creamy mashed sweet potatoes offer a velvety texture and a touch of natural sweetness, perfectly complementing the savory chicken.
This comprehensive recipe guide also includes instructions for preparing a refreshing Cucumber Salad and a zesty Lemon Vinaigrette. The crisp cucumbers and tangy dressing create a light and refreshing side dish that cuts through the richness of the chicken and sauce.
With its combination of tantalizing flavors and textures, this Pounded Chicken with Sherry Dijon Sauce is sure to be a hit at your next dinner party or family gathering. So, grab your apron and let's embark on a culinary journey to create this unforgettable meal.
STUFFED CHICKEN DIVAN WITH A SHERRY DIJON SAUCE
We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Mist a shallow rectangular flameproof baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.
- Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
- Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
- Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.
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.
OLD FASHIONED POUNDED CHICKEN FRIED STEAK
This is the way I usually make my chicken fried steak. I am guessing on the time for pounding the ingredients into the steak.
Provided by bullwinkle
Categories Steak
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- combine flour, salt and pepper on a sheet of wax paper.
- Pound steak until 1/4 inch thick with a meat mallet or edge of plate.
- Then pound in as much seasoned flour as possible.
- Beat egg and milk in a shallow dish.
- Dip pounded steak first in egg/milk mixture.
- The dip again in flour.
- Brown slices in hot oil in a large skillet on one side.
- Turn meat.
- Cover and lower heat.
- Cook until meat is tender, about 30 minutes.
Nutrition Facts : Calories 579.5, Fat 35.9, SaturatedFat 6.6, Cholesterol 152, Sodium 695.4, Carbohydrate 18.9, Fiber 0.7, Sugar 0.2, Protein 43.3
Tips:
- Use a meat mallet or rolling pin to pound the chicken breasts until they are about 1/4 inch thick. This will help them cook evenly and quickly.
- Season the chicken with salt and pepper before cooking. This will help to enhance the flavor of the chicken.
- Cook the chicken over medium heat until it is cooked through. This will help to prevent the chicken from drying out.
- Make the sherry Dijon sauce while the chicken is cooking. This will allow the flavors to meld together.
- Serve the chicken with the sherry Dijon sauce and your favorite sides. Some good options include mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
This pounded chicken with sherry Dijon sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
