Easy Elegant Chicken and Sherry
Elevate your weeknight dinners with this Easy Elegant Chicken and Sherry recipe, a delightful fusion of simplicity and sophistication. Juicy, golden-seared chicken breasts are paired with a luxurious sherry cream sauce infused with buttery shallots and fragrant garlic for an unforgettable flavor profile. The dish comes together effortlessly in just 45 minutes, featuring pantry staples like chicken broth, flour, and olive oil, alongside a splash of dry sherry for a gourmet touch. Perfect for impressing guests or indulging in a comforting meal, this dish is finished with a sprinkle of fresh parsley, offering a stylish, restaurant-quality presentation. Serve with crusty bread, mashed potatoes, or buttery pasta to soak up every last drop of the velvety sauce. Whether you're hosting or simply treating yourself, this one-pan recipe strikes a perfect balance of ease, elegance, and flavor.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely chopped
- 3 cloves Garlic cloves, minced
- 0.5 cup Dry sherry
- 0.75 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Dredge the chicken breasts lightly in the flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the chopped shallots and cook for 2-3 minutes, stirring frequently, until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Deglaze the skillet by pouring in the sherry. Stir and scrape the bottom of the skillet to loosen any browned bits.
Allow the sherry to reduce by half, about 3 minutes.
Add the chicken broth and bring the mixture to a simmer.
Return the chicken breasts to the skillet and reduce the heat to low. Cover and cook for 15 minutes, or until the chicken is cooked through (165°F internal temperature).
Remove the chicken again and set aside. Stir the heavy cream into the skillet and let the sauce cook for an additional 3-4 minutes, or until slightly thickened.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Return the chicken to the skillet, spooning the sauce over the top, and heat for 1-2 minutes.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 624 mg | 13% | |
*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.
