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 -----
How To make Chicken and Mushrooms In Sherry Sauce's Videos
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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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 Sherry-Soy Sauce Recipe
Get the Recipe:
Serve this Asian-inspired chicken recipe with bagged salad greens and quick-cooking rice noodles for an easy meal.
Nutritional Information
Calories:
230 (13% from fat)
Fat:
3.3g (sat 0.7g,mono 1g,poly 1g)
Protein:
39.9g
Carbohydrate:
4.7g
Fiber:
0.3g
Cholesterol:
99mg
Iron:
1.6mg
Sodium:
528mg
Calcium:
27mg
Chicken and sherry cream sauce.
How to make sherry wine cream sauce. With chicken and mushrooms.
Chicken with a Creamy Sherry Sauce
Thats some good chicken!!
This will be your favourite chicken Marsala Recipe (with wild mushrooms)
Chicken Marsala is made using a fortified wine that originated in Sicily, like Sherry or Madeira. This version has a cream sauce and reduced with dried wild forest mushrooms. The flour coated chicken breast is sautéed in butter and olive oil with fresh thyme, rosemary, mushrooms, shallots, garlic, chicken stock, Marsala and cream. The chicken is rested in a warm place and this helps in keeping the breasts juicy, it is then reheated just before serving. You can use your favourite dry mushrooms, but it's the mixture of fresh and dried that bring this recipe up a level. I used a mixture of dried wild forest mushrooms consisting of oyster, black fungus and boletes mushrooms. Other alternatives you could use are Porcini, chanterelle and morel. For the fresh I used Swiss browns also known as Cremini (Agaricus bisporus).
It’s all made using one pan and quick to make for a restaurant style dish that will impress any foodie. Enjoy Creamy Chicken Marsala!
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