Chicken Breasts with Sherry Mushroom Cream Sauce

Here’s a 30 minute meal that everyone should have in their arsenal.  It does contain cream so it’s not the most heart healthy dish out there, but you can reduce the amount of cream and the sauce still works pretty well.

Qty Item
1-2 Boneless Chicken Breasts
1/4 tsp Kosher Salt
1/4 tsp Pepper
1 tblsp Flour
1 tblsp Canola or other Vegetable Oil
1 Shallot, diced (or 1/2 small onion, very finely diced)
1/4 – 1/2 lb. Mushrooms, thinly sliced
1/2 cup Sherry
1/4 cup Chicken Stock
1/8-1/4 cup Cream
  1. Preheat oven to 325.
  2. Using a mallet or the bottom of a frying pan, pound the breasts to an even flatness. Sprinkle the Salt and Pepper on the breasts and dust the breasts lightly on both sides with flour.
  3. Place a sauté or frying pan that is large enough to hold the chicken without over-crowding over medium heat.  Once the pan is warm, pour in about 1 tablespoon of canola or other vegetable oil.  Once the oil is hot, add in the chicken breasts and sauté on both sides until each side is golden brown.  When the chicken is golden brown on each side, remove the pieces from the pan, place them on an oven safe platter, cover them loosely and place the platter in the oven.
  4. On medium high heat, sauté the sliced mushrooms until the moisture cooks out of the mushrooms and the mushrooms are soft and brown.  Then add the diced shallot and sauté until the shallots are soft but not brown.
  5. Add the Sherry to the pan and stir to scrape up the caramelized bits in the pan.  Let the Sherry cook on medium high heat until the Sherry is reduced by half.
  6. Add the chicken stock and the cream and let it all simmer on medium high heat until the sauce is reduced by about half and the sauce lightly coats the back of a spoon.  Season the sauce with Salt and Pepper to suit your taste.
  7. Reintroduce the chicken (along with any juices that have collected on the platter) into the pan with the sauce for a minute or two and serve.

Note: When sautéing chicken or any meat, it’s important not to crowd the pan with the meat.  If the meat is too close together, it will steam rather than sauté.  When the chicken is sautéing, it’s good if brown caramelized bits collect in the bottom of the pan, but don’t let the pan get so hot that the bottom blackens.  If the bits go from brown to a charred black, clean out the pan or switch pans before proceeding with the rest of the recipe.


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