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 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.
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 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.
Time 1h15m Yield 24 servings Number Of Ingredients 17 Steps:
For the mushroom saute: Bring a large pot of salted water to a boil. Melt the butter in a large saute pan set over medium heat. Add the thyme and shallots, and saute until the shallots begin to brown, 1 minute. Add the mushrooms and 1/2 teaspoon salt. Saute for 5 minutes, stirring often. Add the sherry and cook until it evaporates and then add several grinds of black pepper. Cook the spaghetti to al dente. Drain well and cool. For the sauce: Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray. Melt the butter in a saucepan set over low heat. Add the flour, stirring constantly for 5 minutes to make a roux. Add the half-and-half, 1 cup at a time, stirring constantly. Increase the heat to medium and cook, stirring often, until the sauce thickens, 5 to 8 minutes. Season with salt and pepper. In a large mixing bowl combine the mushroom saute, cooked pasta, chicken and white sauce with 2 1/2 cups of the Cheddar. Season with salt and pepper. Add to the prepared casserole dish and top with remaining 1/2 cup cheese, the breadcrumbs, the remaining 1/2 cup melted butter and a dusting of smoked paprika. Bake for 20 to 25 minutes. Then, cover the casserole with foil and cook for 10 more minutes. Serve hot or cool to room temperature to store in the refrigerator or freezer for later use.
Time 50m Yield 4 Number Of Ingredients 10 Steps:
Season chicken with salt, pepper, and garlic powder. Heat butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 3 to 4 minutes per side. Remove chicken from skillet. Cook and stir onion and mushrooms in the same skillet; add olive oil. Cook until onion and mushrooms are slightly tender, 5 to 10 minutes. Pour sherry and chicken broth into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes. Return chicken to the skillet, cover, and simmer chicken and onion mixture until liquid is slightly reduced, about 15 minutes. Spoon onion and mushrooms atop each chicken breast and top each with a slice of provolone cheese. Remove skillet from heat; cover skillet until cheese melts, about 5 minutes.
Time 35m Yield 6 servings. Number Of Ingredients 10 Steps:
Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.
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.
