Sherry Chicken Breasts W Shrooms and Capers
Elevate your weeknight dinner routine with these elegant Sherry Chicken Breasts with Mushrooms and Capers. Juicy, golden-seared chicken breasts are gently simmered in a rich, creamy sherry sauce infused with earthy button mushrooms, briny capers, and the subtle aroma of garlic. This recipe combines simple yet flavorful ingredients like dry sherry, chicken broth, and a touch of heavy cream to create a velvety sauce that perfectly complements the tender chicken. With a balance of savory, tangy, and creamy notes, this dish is perfect for impressing guests or treating yourself to a gourmet meal at home. Ready in under 45 minutes, it pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every drop of the luscious sauce. Garnish with fresh parsley for a finishing touch that adds a pop of color and freshness.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 8 ounces Button mushrooms, sliced
- 3 cloves Garlic, minced
- 0.5 cups Dry sherry
- 1 cups Chicken broth
- 0.25 cups Heavy cream
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken breasts in the flour, shaking off any excess.
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Deglaze the skillet with the dry sherry, scraping up any browned bits from the bottom of the pan.
Pour in the chicken broth and stir to combine. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, ensuring they are submerged in the sauce. Cover the skillet and simmer for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet once cooked and keep warm.
Stir the heavy cream and capers into the sauce and let it simmer for 2-3 minutes to thicken slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the chicken breasts drizzled with the mushroom and caper sauce. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4117 mg | 179% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.7 g | ||
| Protein | 234.1 g | 468% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 175 mg | 13% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2957 mg | 63% | |
*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.
