Roasted Chicken with Garlic-Sherry Sauce Recipe
Roasted Chicken with Garlic-Sherry Sauce Recipe photo by Taste of Home

Roasted Chicken with Garlic-Sherry Sauce Recipe

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This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. —Sheri Sidwell, Alton, Illinois
TOTAL TIME: Prep: 30 min. + marinating Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + marinating Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 2 quarts water
  • 1/2 cup salt
  • 4 bone-in chicken breast halves (12 ounces each)
  • 3/4 teaspoon pepper, divided
  • 2 teaspoons canola oil
  • 8 garlic cloves, peeled and thinly sliced
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup sherry or additional reduced-sodium chicken broth
  • 3 fresh thyme sprigs
  • 1/4 cup butter, cubed
  • 1 teaspoon lemon juice

Nutritional Facts

1 chicken breast half with 1/4 cup sauce equals 534 calories, 29 g fat (12 g saturated fat), 197 mg cholesterol, 508 mg sodium, 3 g carbohydrate, trace fiber, 60 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon.
  5. 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: 4 servings.
Originally published as Roasted Chicken with Garlic-Sherry Sauce in Country Woman April/May 2008, p25

Nutritional Facts

1 chicken breast half with 1/4 cup sauce equals 534 calories, 29 g fat (12 g saturated fat), 197 mg cholesterol, 508 mg sodium, 3 g carbohydrate, trace fiber, 60 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Roasted Chicken with Garlic-Sherry Sauce

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Nov. 13, 2013 Edited Nov. 22, 2013

This recipe is so good one of my favorites, very flavorful, moist. Great for left-overs in a salad or wrap. I have made it several times and everyone loves it including the kids. Serve with a salad and mashed potatoes or a mixed grain rice.

MY REVIEW
Reviewed Nov. 18, 2010

I was nervous about making this, especially since it didn't have any reviews but I am so glad I did! This chicken turned out so flavorful and tender compared to chicken breasts that are normally dry and flavorless. I couldn't find chicken breats that were bone-in and already halved so I asked the meat specialist at the store to just cut split bone-in chicken breasts in half for me. I ended up having 6 servings instead of 4 but all this did was change the cooking time to about 5-10 minutes longer. Delicious! I wouldn't change a thing.

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