Chicken and Mushrooms with Sherry Cream
This creamy, savory chicken is loaded with flavor and surprisingly easy to make. It's fantastic served over egg noodles or toasted garlic bread and also makes a great pot pie filling. This recipe makes 4 servings
PREP TIME
10 minutes
COOK TIME
15 minutes
Ingredients
2 tablespoons olive oil, divided
1 tablespoon butter
4 boneless, skinless chicken breasts
8 ounces brown or white mushrooms, sliced
1/2 yellow onion, finely diced
3 cloves garlic, minced
1/2 cup flour
1/2 cup dry Sherry wine
1/2 cup heavy cream
Salt and pepper, to taste
Chopped fresh parsley, for garnish
1 tablespoon butter
4 boneless, skinless chicken breasts
8 ounces brown or white mushrooms, sliced
1/2 yellow onion, finely diced
3 cloves garlic, minced
1/2 cup flour
1/2 cup dry Sherry wine
1/2 cup heavy cream
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Directions
Season chicken with salt and pepper on both sides and in flour. Shake off excess.
Heat a heavy skillet to medium-high and add 1 tablespoon oil. Add chicken breasts and sauté for 3 minutes on each side. You do not want to cook the chicken through at this point -- you only want to brown the outside and seal in the juices. Remove chicken from pan and set aside.
Turn heat down to medium. Add remaining tablespoon oil and butter and add garlic, onions and mushrooms to pan. Sauté vegetables until the onions become fragrant and translucent, about 4-5 minutes.
Add sherry to pan, making sure to scrape the brown bits off the bottom of the pan with a wooden spoon. Reduce sherry by half. Add cream to the pan and add chicken back in to the pan. Continue to cook for another 5 minutes, or until the chicken's juices run clear and the sauce thickens.
Garnish with parsley and serve immediately.
Heat a heavy skillet to medium-high and add 1 tablespoon oil. Add chicken breasts and sauté for 3 minutes on each side. You do not want to cook the chicken through at this point -- you only want to brown the outside and seal in the juices. Remove chicken from pan and set aside.
Turn heat down to medium. Add remaining tablespoon oil and butter and add garlic, onions and mushrooms to pan. Sauté vegetables until the onions become fragrant and translucent, about 4-5 minutes.
Add sherry to pan, making sure to scrape the brown bits off the bottom of the pan with a wooden spoon. Reduce sherry by half. Add cream to the pan and add chicken back in to the pan. Continue to cook for another 5 minutes, or until the chicken's juices run clear and the sauce thickens.
Garnish with parsley and serve immediately.
Looking for inspiration? Try these recipes:
Buffalo Chicken Penne Bake
Tortellini Soup with Sausage and Spinach
Quinoa Salad with Mangoes, Avocado and Chiles
