Chicken Medallions with Sweet Sherry Mushroom Sauce
Elevate your dinner table with these tender Chicken Medallions with Sweet Sherry Mushroom Sauce—an elegant yet approachable recipe perfect for a weeknight dinner or special occasion. Juicy, pan-seared chicken medallions are paired with a luscious, velvety sauce made from golden sautéed cremini mushrooms, garlic, and a delicate blend of sweet sherry, chicken broth, and heavy cream. This crowd-pleasing dish comes together in under 45 minutes and strikes the perfect balance of savory and slightly sweet flavors. Ideal for serving over fluffy rice, creamy mashed potatoes, or alongside roasted vegetables, it's a gourmet delight that's easy to recreate at home. Garnished with a sprinkle of fresh parsley, this dish is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms, sliced
- 2 cloves Garlic cloves, minced
- 0.5 cup Sweet sherry
- 0.75 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Slice each chicken breast horizontally into two even medallions. Season both sides with salt and freshly ground black pepper.
Lightly dredge the chicken medallions in all-purpose flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken medallions and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the sliced cremini mushrooms and cook for 6-8 minutes until the mushrooms are golden brown and their moisture has evaporated.
Add the minced garlic to the mushrooms and sauté for 1 minute until fragrant.
Deglaze the skillet with the sweet sherry, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Pour in the chicken broth and continue to simmer for 3-4 minutes until the liquid reduces by half.
Stir in the heavy cream and cook for 2-3 more minutes until the sauce thickens slightly.
Return the chicken medallions to the skillet, turning them in the sauce to coat evenly. Simmer for another 2 minutes to heat the chicken through.
Garnish with fresh parsley and serve hot. Pair with rice, mashed potatoes, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 15.2 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 112 mg | 9% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1995 mg | 42% | |
*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.
