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.
Yield 6 Number Of Ingredients 5 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.
Time 1h5m Yield 6 Number Of Ingredients 9 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.
Time 1h25m Yield 6-8 serving(s) Number Of Ingredients 12 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.).
Time 45m Yield 4 Number Of Ingredients 9 Steps:
Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear. Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened. Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.
Time 35m Yield 4 serving(s) Number Of Ingredients 13 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.
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.
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.
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.
Time 5h15m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Dump all cans of soup into crock pot. Fill one empty can of soup 3/4 full of sherry Add to soup and mix well. Rinse chicken breasts. Pat dry. Dip breast into lemon juce and sprinkle with celery salt. Place in soup mixture . Cover cook aprox 5 hours Serve over egg noodles.
Time 45m Yield 4 Number Of Ingredients 13 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.
Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Place chicken in pan. Sprinkle cheese on top of chicken. Combine soup and sherry, and pour on top of cheese. Sprinkle stuffing mix over top. Cover with tinfoil. Bake 350 degrees for 1 hour, till chicken is tender. Remove tinfoil during the last 15 minutes of baking.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Put oven rack in upper third of oven and preheat oven to 450°F. Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes. Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.
Yield Serves 4 Number Of Ingredients 9 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.
