Sherried Chicken and Mushrooms
Indulge in the rich, comforting flavors of Sherried Chicken and Mushrooms—a weeknight-friendly recipe that feels elegant enough for entertaining. Tender, pan-seared chicken breasts are nestled in a luscious mushroom sauce infused with dry sherry and a touch of cream for velvety smoothness. The earthy mushrooms and aromatic garlic pair beautifully with the bright, nutty depth of sherry, creating a sauce that's perfect for soaking up with mashed potatoes, rice, or crusty bread. With just 15 minutes of prep and a total cook time of 30 minutes, this one-skillet dish is a delectable blend of simplicity and sophistication, ideal for both busy nights and special occasions. Garnish with fresh parsley for an extra pop of color and flavor, and watch this savory meal become a household favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 ounces button mushrooms or cremini mushrooms, sliced
- 2 pieces garlic cloves, minced
- 0.5 cup dry sherry
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken in flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter and remaining 1 tablespoon of olive oil to the same skillet.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Deglaze the pan by adding the dry sherry, scraping up any browned bits from the bottom of the skillet. Let the sherry simmer for 2-3 minutes to reduce slightly.
Pour in the chicken broth and bring to a gentle simmer.
Return the chicken breasts to the skillet, nestling them into the mushroom mixture. Cover and cook for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the chicken breasts again and set aside. Stir the heavy cream into the mushroom sauce, simmering for 2-3 minutes to thicken slightly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Return the chicken to the skillet, spooning the sauce over the top to coat.
Garnish with chopped parsley, if desired, and serve immediately with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 3501 mg | 152% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 233.4 g | 467% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 162 mg | 12% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2937 mg | 62% | |
*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.
