Sauteed Chicken Breast with Sherried Mushroom Cream Sauce

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4 Servings
100% would make this recipe for Sauteed Chicken Breast with Sherried Mushroom Cream Sauce again.

Sure, it's only slightly different than Chicken Marsala but it is a great change!

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Sauteed Chicken Breast with Sherried Mushroom Cream Sauce Ingredients

4 ea Chicken breast halves, boneless, skinless pounded to 1/4 inch thickness	1/3 cup Sherry
1/4 cup All purpose flour	1 cup Heavy cream
1 1/2 tablespoon Unsalted butter	1/2 cup Chicken stock
1 1/2 tablespoon Olive oil	2 tablespoon Fresh parsley chopped
3 tablespoon Shallot minced	1 pinch Nutmeg ground
8 ounce Mushroom thinly sliced	Lemon juice several drops

Instructions for Sauteed Chicken Breast with Sherried Mushroom Cream Sauce

Season chicken breast halves with salt and pepper to taste. I like to season them before beating them to 1/4 inch thickness. Dredge in flour until thoroughly coated and then set aside. Heat butter and olive oil to high heat (but not to where butter starts to burn) in a large skillet and add breast to the pan. Cook four minutes per side and remove to a 200 degree oven.

Reserve 1 tablespoon of oil in skillet and add shallots, cooking them over medium heat for 1 minute. Add mushrooms (I prefer porcini [baby bellas]) and cook for about 3 minutes or until softened and lightly browned. Deglaze skillet with the sherry. Continue cooking until the sherry has almost totally evaporated.

Add cream (I let it come to room temp while preparing everything else) and chicken stock. Bring to a boil and simmer about 5 minutes. This should reduce until thick enough to lightly coat a spoon.

Add nutmeg, parsley, and lemon juice (yeah, I had reservations about adding lemon juice to cream, but it did not curdle).

Spoon the sauce over chicken and serve immediately.

This went very well with Green Bean Almond Rice (Big Oven Recipe 93087).

Main Ingredient: ChickenCuisine: French

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Main Dish Sauces Saute French Chicken Dinner

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First Guests 08/31/07

by ellyjan@yahoo.com

captaindes

WOW!! This was a great way to make chicken. I loved it and didn't change a thing. I kinda wished the sauce at the end was a bit thicker, but admit I could have accomplished that with a little patience. I just couldn't wait any longer...it smelled so good. My German exchange student loved it too...and he is quite the picky eater. Can't wait to try it with pork cutlets as has been suggested.
rating

YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish: 45 min
posted Apr 06, 2008 by captaindes

sgrishka

The appearance of the photo not matching this recipe is my fault...in my previous rating of this recipe and posting of the photo, I failed to mention that I didn't just dredge the chicken in flour, I breaded it (my personal taste that day). After gently pounding the chicken breast into cutlets and dredging in flour, I dipped them (both sides) in a mixture of 2 eggs beaten with 1 tbsp. oil, letting excess drip off (to ensure very thin coating), then dipped both sides in bread crumbs, pressing crumbs with fingers to form an even coating. I set cutlets in a single layer on wire rack for about 5 minutes to allow coating to dry while the skillet with the butter and olive oil heated up. Either way, simply dredged in flour or breaded, this is a great recipe! Sorry for any confusion.
rating

YES, I would make this recipe again.
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posted Nov 19, 2007 by sgrishka

lncnhwyfan

We didn't get it to come out like the picture, but everyone enjoyed it. The chicken was tender and moist, the sauce flavorful. It goes very well with angel hair pasta. Another recipe added to our family favorites.
rating

YES, I would make this recipe again.
Active Time:; Start-to-Finish:
posted Oct 25, 2007 by lncnhwyfan

sgrishka

A terrific, company worthy recipe with a wonderful blend of flavors. I will definitely be making this again.
rating

YES, I would make this recipe again.
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posted Oct 12, 2007 by sgrishka

swibirun

This also works great using thin pork cutlets instead of chicken. In fact, we all thought it was better with pork. Just reduce to cooking time to about a minute per side (our cutlets were less than 1/2 inch thick).
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