FOLEY'S FOLLIES

Wednesday, June 10, 2009

Sherried Chicken

Just couldn't resist trying this recipe after Carol at There's Always Thyme To Cook blogged about it!



I split a 4# fryer and followed the recipe to the tee except added some Herbs de Provence. Along with minced onion I also thinly sliced a Vidalia onion and scattered over the chicken. The Sherry and honey made such an awesome sauce, so flavorful!

Added some roasted asparagus to round out the perfect meal! I even refrigerated the pan juice to use on the leftover chicken!

You can get the recipe by clicking on Carol's blog highlighted above... an easy delicious chicken recipe ready in no time at all!

10 comments:

Dishesdone said...

Glad you liked it, Barb! It's such a nice easy dinner and the leftovers next day are delicious after the sauce soaks in even more. Yours looks so good!

Marsha said...

Sure looks good! I'm suddenly very hungry ;)

Annie said...

Well if you made it and Carol made it then I should definitely try this lip smacking good recipe. To answer your question about the baby shower the box lunch is how they present all the parties. I wish I could say it was my idea. I do remember box lunch at school once a year and it was always fun.

Annie said...

That was my post above but came thru with daughters name as she was using the computer. Sorry
Joyce

SavoringTime in the Kitchen said...

I like your addition, Barb! High on the list of recipes to try!

Suzy said...

It sounds very gourmet! I suppose I will need to try this now after the two of you have raved on about it. It does look tasty!!

Jayne said...

Yum, Barb! You're good, cooking and blogging and gardening, all with a busy schedule!

Tara said...

This looks like an easy, wholesome dish--thanks for sharing!

Kathleen said...

Hey, the gal above is from Long Island too, Barb!
The chicken sounds wonderful! Sorry I am late here, killer to sit on this chair!

Cindy said...

Just came from Carol's blog. She said the recipe was all over the 'net. Sure enough ... yours was on the first page.

Love the idea of using Vidalia slices!