Best 10 Quick Sherry Chicken Recipes

CHICKEN WITH SHERRY MUSHROOMS SAUCE

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.

ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE

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.

CALIFORNIA SHERRY CHICKEN

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.

QUICK SHERRY CHICKEN

Steps:

• In a large skillet, brown chicken in oil. Pour excess oil off.
• Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.

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.

CHICKEN MARSALA

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.

SWISS SHERRY CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken in a 9x13 inch baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
• In a medium bowl mix together the soup, sherry and sour cream, and pour mixture over chicken. Soften dill in melted butter; toss croutons in butter, and sprinkle them on top of chicken.
• Bake in the preheated oven for 45 minutes, or until chicken is cooked through.

GARLIC-SHERRY CHICKEN

Steps:

• Use a sharp knife and poultry shears to divide chicken breasts into 4-6oz, serving pieces. You can get two pieces out of a moderate-sized breast or 3 pieces out of a large one.
• Drain and coarsely chop artichoke hearts.
• Heat butter and olive oil over medium heat in a large, heavy skillet that can go into the oven.
• Brown chicken on all sides, browning the skin side first. Remove to a dish that will catch the juices.
• Saute onions and garlic on low-medium until onions are soft and translucent.
• Add mushrooms if using them and cook briefly.
• Add sherry to pan and stir until it has all evaporated.
• Sprinkle flour over the onions and cook as a roux for a minute or two. If there is not enough fat remaining in the pan add a little more butter.
• Slowly add chicken broth, stirring vigorously so as not to create any lumps. Add salt and pepper. Bring to a boil then turn heat down to a simmer.
• Add artichoke hearts, chicken pieces, and chicken juices. Stir in gently.
• Cover and simmer 8-12 minutes or until the chicken is barely cooked and the sauce has thickened slightly. (The sauce will still be quite runny, not thick like gravy).
• Hold in oven at 225F if necessary. Could be held in a crockpot on warm for buffet service.
• I suggest serving over rice or noodles. Also good with crusty bread to sop up the sauce. Your favorite green vegetable will round out the meal nicely.
• Note: If you wish to use boneless, skinless breasts I suggest cooking them until almost done in the browning stage so that they will finish cooking as they sit while you make the sauce, then rewarming them briefly in the sauce immediately before serving.
• Note: If your family prefers dark meat you could use thighs instead of or in addition to breasts but will probably need to pour off excess grease before adding the flour.
• Note: If you want a thicker, more gravy-like sauce increase the flour to achieve your preferred texture.
• Note: This recipe can be made with boneless pork chops instead of chicken if you follow the directions for boneless breasts.
• Variation: Decrease the amount of chicken stock slightly. Add the juice and zest of one lemon and 1 tbs capers.
• Variation: Add 1-2lbs of barely-cooked asparagus tips at the last moment and cook just long enough to heat through.

SHERRY CHICKEN CURRY

Steps:

• Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
• Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

CHICKEN SHERRY (EASY AND SUPER DELICIOUS)

Steps:

• Preheat oven to 375 degrees F.
• In a deep baking dish, place 4 cans cream of mushroom soup, 4 cups sour cream, 1/2 cup drinking or cream sherry, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon tarragon, 1/2 teaspoon granulated garlic powder, 1/2 teaspoon thyme, 1 teaspoon curry powder, 1/2 stick of melted butter, and mix well.
• Bury the chicken breasts in the mix and then sprinkle with paprika. Bake in preheated oven, uncovered, at 375 degrees F. for 60 minutes.
• (Use the sauce over the chicken breasts, and as a gravy over stuffing and/or mashed potatoes) (The left over gravy can also be frozen and used in the future as a gravy over any mashed potatoes, biscuits, toast, poultry or fish.).