Chicken Cutlets with Sherry Cream Sauce

Chicken Cutlets with Sherry Cream Sauce

Ready in 20 minutes
4.7 avg, 11 review(s) 100% would make again

Top-ranked recipe named "Chicken Cutlets with Sherry Cream Sauce"

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Fast and easy doesn't have to be bland and boring. I made this up one night after our son's football practice.

"Great, great tasting, fast dish. I used pre-sliced, boneless & skinless, thin-sliced breasts, substituted 1/4 c. chopped sun-dried roasted tomatoes (packed in oil) (omitted the red peppers), doubled the remaining sauce ingredients and I only had dried parsley so I used 1 tablespoon. The tomatoes added a nice tang to the sauce. I served over Barilla Cut-Spaghetti with french bread. Delish!"

- GoodCookin80513

Ingredients

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2 chicken breasts; each cut in half lengthwise
1 teaspoon salt
1 teaspoon black pepper
1/4 cup all purpose flour
1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic; chopped
1/4 cup roasted red pepper; diced
1/4 cup sherry
3 tablespoons butter
1 tablespoon parsley; fresh chopped
1/4 cup heavy cream
6 ounces pasta; cooked according to instructions

Original recipe makes 4 Servings

Servings  

Preparation

Season the chicken cutlets with 1 tsp salt and 1 tsp pepper.

Season the flour with the rest of salt and pepper. Dredge the cutlets in the flour and knock off the excess.

Pre-heat a skillet over medium heat. Add 1 Tbsp of butter and oil.

Saute the cutlets for 3 minutes per side or until they reach an internal temp of 160 F. I had to do this in batches because I couldn''t get them all in one skillet.

Add the garlic and saute for 1 minute. Add the roasted red pepper and cook for another minute.

Deglaze the pan with sherry and simmer until the liquid is reduced by half, about 2 minutes.

Reduce heat to low and add the butter and parsley, stirring until the butter is melted. Turn off the heat and stir in the cream. Taste for seasoning and add more salt and pepper to taste.

Divide the pasta, plate with the chicken and top with the sauce.

Credits

Added on Award Medal
Verified by stevemur

Turned out fantastic :) photo by angelalaw angelalaw

photo by swibirun swibirun

Calories Per Serving: 447 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Chicken Cutlets with Sherry Cream Sauce

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My family loves this one!
Fanosteve 11 month ago
Very tasty! I recommend doubling the sauce!
Shelleykmalone 1 year ago
I just made this and it was AMAZING! I made it with chicken thighs though and cooked white rice instead of pasta so the sauce was mainly a topping for the chicken. Just as good & juicy. The sauce is SUPERB! Thanks! ;)
StlettoPrncs 2 years ago
Very good! I seared and baked the chicken. Then I sautéed the red bell pepper in butter. Used minced garlic instead of clove. Then served over white rice. Hubby absolutely loved it 9/10 he wanted a little bit more garlic flavor.
angelalaw 2 years ago
This was so yummy. My honey loved it. My kids didn't really care for it.
RecipesRock 2 years ago
Quite yummy and pretty easy.
K9GP 2 years ago
This was very popular at my kitchen table! My only suggestion is to double the sauce ingredients so the noodles have more sauce. Fantastic!!!!
Shelleykmalone 2 years ago
Love this! Easy to make!
jonic1001 2 years ago
Great, great tasting, fast dish. I used pre-sliced, boneless & skinless, thin-sliced breasts, substituted 1/4 c. chopped sun-dried roasted tomatoes (packed in oil) (omitted the red peppers), doubled the remaining sauce ingredients and I only had dried parsley so I used 1 tablespoon. The tomatoes added a nice tang to the sauce. I served over Barilla Cut-Spaghetti with french bread. Delish!
GoodCookin80513 2 years ago
Very good. I used sundried tomatoes in oil instead of red peppers and it was fantastic.
Danique23 2 years ago
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