Sherried Chicken Strips
Elevate your weeknight dinner game with these indulgent Sherried Chicken Strips, a quick and flavorful recipe that combines tender, golden-brown chicken with a rich, velvety sherry cream sauce. Perfectly seasoned and lightly coated, the chicken is seared to perfection before being bathed in a luxurious blend of dry sherry, savory chicken stock, and heavy cream. Finely minced shallots add a delicate sweetness, while a sprinkle of fresh parsley provides a vibrant finish. Ready in just 40 minutes, this crowd-pleasing dish is perfect served over rice, pasta, or creamy mashed potatoes, making it an elegant yet approachable option for any dinner table. With its balance of simplicity and sophistication, this recipe is destined to become a weeknight favorite!
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Recipe Information
Ingredients
- 1.5 pounds Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups All-purpose flour
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 large Shallots, finely minced
- 0.5 cups Dry sherry
- 1 cup Chicken stock
- 0.5 cups Heavy cream
- 2 tablespoons Parsley, chopped
Instructions
Trim the chicken breasts and slice them into thin strips, about 1/2-inch wide.
Season the chicken strips with salt and black pepper. Lightly dredge them in all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
Add the chicken strips to the skillet in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown. Transfer the cooked chicken to a plate and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Sauté the minced shallots until soft and translucent, about 2-3 minutes.
Deglaze the skillet by pouring in the dry sherry, scraping the bottom of the pan to release any browned bits. Let the sherry simmer for 1-2 minutes to reduce slightly.
Stir in the chicken stock and bring to a gentle simmer. Allow the sauce to cook for 3-4 minutes to reduce and concentrate the flavors.
Lower the heat to medium-low and stir in the heavy cream. Simmer for an additional 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Return the chicken strips to the skillet, tossing them in the sauce to coat evenly. Cook for another 3-4 minutes, or until the chicken is heated through.
Sprinkle the dish with chopped parsley for garnish and serve warm over rice, pasta, or mashed potatoes.
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 794 mg | 264% | |
| Sodium | 3039 mg | 132% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 231.0 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 348 mg | 7% | |
*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.
