How To make Chicken and Mushrooms In Sherry Sauce
1/3 c Oil
6 Whole chicken breasts,
-skinned,boned,cut into 1/2 -inch cubes 2 Garlic cloves, minced
1/4 c Flour
1 ts Salt
1 ts Lemon pepper seasoning
1 c Dry sherry
1 c Chicken broth
2 ts Lemon juice
2 Bay leaves
4 4.5 oz. jars whole mushrooms
-drained In large skillet, heat oil over medium-high heat. Add chicken; stir until chicken is no longer pink. Remove chicken with slotted spoon. Add onion and garlic; cook until tender. Stir in flour, salt and lemon pepper seasoning; mix well. Gradually add sherry, chicken broth, lemon juice and bay leaves. Cook over medium heat about 3 minutes or until thickened. Add chicken and mushrooms, simmer 5 minutes or until cup) servings. Typed in MMFormat by cjhartlin@msn.com Source: Pillsbury Party Cookbook -----
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Creamy Chicken & Mushroom Fettuccine
The Italian secret to perfect pasta is starchy pasta water, which gently thickens this creamy sauce so it becomes luscious and gorgeous, clinging to every fettuccine strand. Translation: perfection with every bite!
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 170)!
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Ridiculously Good MUSHROOM SHERRY SAUCE
35 years ago I had my 1st waitressing (now known as 'serving') job at an iconic pancake house in suburban Chicago. There they served a mushroom omelette with a creamy mushroom sherry sauce. While this isn't their recipe-it sure tastes close to it to me!
I love this sauce on a Swiss Cheese Omelette, but it will also go great with Chicken, Steak, ontop of noodles or rice-let your imagine reign! Pretty much anything that calls for a mushroom sauce will work with this. Enjoy!!
2 tablespoons butter for sauteeing veggies + 2 1/2 Tablespoons for roux
1/4 cup onion diced finely
1 garlic clove minced
Container of white mushrooms, washed and sliced
2 1/2 tablespoons flour for roux
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
fresh ground pepper, to taste
1/2 cup dry sherry, make sure it is Sherry wine, and not a sherry cooking wine or a sherry wine vinegar
1 1/4 cups vegetable stock (can experiment and use beef or chicken)
1/4 cup or so of heavy cream or can use 1/4 cup sour cream
*To keep Vegan/Vegetarian, omit the butter and use a plant-based oil for the roux. Omit the dairy at the end or sub in with your favorite plant-based creamer.
Chicken with Dry Sherry
Chicken is a protein that is used often. I had to come up with different ways to enjoy chicken. One day, my sister gifted me a bottle of Dry Sherry and the idea popped into my head. Why not? This recipe is a direct result of that idea. I hope you enjoy it as much as I did making it.
Chicken with Dry Sherry
Ingredients:
3 to 4 Chicken Breasts, boneless, skinless and thinly sliced
3 tablespoons unsalted butter
2 tablespoons Extra Virgin Olive Oil
2 medium shallot, minced
3 garlic cloves, thinly sliced
¼ cup Chicken stock
2 tablespoons Dry Sherry
2 sprigs of fresh thyme
salt and pepper to taste
Preparation:
1. Pat the chicken dry using paper towels and then season with salt and pepper.
2. In a sauté pan, over medium/medium-high heat, add butter and EVOO. Once the pan is hot enough, add your chicken. Do not move it until it releases naturally. (Lower the heat if necessary; depending on your pan.)
3. Sear the chicken on both sides. (3 minutes per side). Then remove the chicken and set aside.
4. Add one additional tablespoon on ghee or EVOO if needed.
5. Add shallots and sauté for 90 seconds. Then add garlic for 60 seconds.
6. Deglaze your pan with dry sherry and reduce for 90 seconds. Then, add chicken stock. (If you have brown bits on the bottom of your pan, the chicken stock will allow you to scrape those bits. Those bits equal flavor.)
7. Return the chicken to the pan. Add thyme. Reduce heat to low and cover. Allow the chicken to cook for 10 to 15 minutes.
8. Once the chicken is cooked, adjust seasoning to your liking.
9. Serve and enjoy on its own or with your favorite side dish.
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Yummy the best JUICY CHICKEN KUTLET'S IN MUSHROOM SHERRY SAUCE - By Ani
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Pierogies With Creamy Mushroom and Sherry Sauce Recipe
Pierogies With Creamy Mushroom and Sherry Sauce Recipe