Creamy Sherry Chicken
This creamy sherry chicken recipe has tender pan-fried chicken in a savory sherry cream sauce with mushrooms. It's easy, elegant, and ready in about 30 minutes!
Servings: 4
Ingredients
- 2 large chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 7 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1/4 teaspoon Italian seasoning
- 1 clove garlic minced
- 1/2 cup dry sherry
- 3/4 cup heavy/whipping cream
Instructions
- Cut the chicken breasts in half lengthwise so you have four thinner cutlets. Sprinkle them with the garlic powder, season them generously with salt & pepper on both sides, and then coat each piece in flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Sear the chicken for about 4-5 minutes/side or until golden. Transfer it to a plate.
- To the skillet, add in the remaining butter, mushrooms, onions, and Italian seasoning. Cook for about 5-6 minutes or until the water has been released and then cooked off.
- Stir in the garlic and cook for about a minute.
- Add in the sherry and scrape up the brown bits from the bottom of the pan. Let the sauce bubble for until the liquid is reduced by half (about 2-3 min).
- Stir in the cream, then add the chicken back to the pan. Let it cook for about 5 minutes or until the chicken is cooked through and the sauce has reduced/thickened up a bit. Season with extra salt & pepper if needed.
Notes
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 440kcal | Carbohydrates: 7g | Protein: 27g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 229mg | Potassium: 729mg | Fiber: 1g | Sugar: 2g | Vitamin A: 955IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg
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