Chicken and Mushrooms in Sherry Cream Sauce
Indulge in the rich, comforting flavors of Chicken and Mushrooms in Sherry Cream Sauce, a luxurious yet approachable dish that’s perfect for both weeknight dinners and special occasions. Tender, golden-seared chicken breasts are nestled in a silky sauce made with earthy mushrooms, aromatic garlic, dry sherry, and luscious heavy cream. The sherry adds a sophisticated depth of flavor, while a hint of fresh thyme and parsley (if desired) provides a fragrant finish. This recipe is exceptionally versatile, pairing beautifully with rice, mashed potatoes, or crusty bread to soak up every drop of the velvety sauce. With just 15 minutes of prep time and simple ingredients, this easy chicken dinner is sure to become a household favorite. Ideal for fans of creamy chicken recipes, this dish is a must-try for anyone craving a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces white mushrooms, sliced
- 3 cloves garlic cloves, minced
- 0.5 cup dry sherry
- 1 cup chicken broth
- 0.75 cup heavy cream
- 1 teaspoon fresh thyme leaves (optional for garnish)
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.
Dredge the chicken in the all-purpose flour, shaking off any excess, and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt 2 tablespoons of unsalted butter. Add the sliced mushrooms and sauté for 5-6 minutes, until they are softened and golden brown.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently, until fragrant.
Pour in the dry sherry and scrape the bottom of the skillet with a wooden spoon to deglaze. Let the sherry simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low and let the chicken simmer in the sauce for 15-20 minutes, or until fully cooked and the sauce has thickened.
Optional: Garnish with fresh thyme leaves and chopped parsley before serving.
Serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 3509 mg | 153% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.2 g | ||
| Protein | 231.1 g | 462% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 137 mg | 11% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
