Sauteed Chicken Breast with Sherried Mushroom Cream Sauce

Sauteed Chicken Breast with Sherried Mushroom Cream Sauce

Ready in 45 minutes
20 review(s) averaging 4.7. 95% would make again

Top-ranked recipe named "Sauteed Chicken Breast with Sherried Mushroom Cream Sauce"

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

"Simple and delicious! I have made this twice so far.Once with the chicken dredged in flour as directed in the recipe and once with the chicken breaded as discussed in the previous reviews and as shown in the photo. I thought both versions were equally tasty while my wife preferred the original 'lighter' flour dredged version. Our little one preferred sucking on the mushrooms and rubbing the sauce into her hair :-)"

- Skeeter77

Ingredients

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

Original recipe makes 4

Servings  

Preparation

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).

Credits

Added on Award Medal
Verified by stevemur

photo by cececrew cececrew

photo by cececrew cececrew

photo by sgrishka sgrishka

Calories Per Serving: 380 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Sauteed Chicken Breast with Sherried Mushroom Cream Sauce

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We've made this several times. For ourselves and for company. We love it and our company jut raved about it! I've also made it gluten free with multi purpose gluten free flour. The gravy desires a little more liquid in that version, but. It was still delicious!
Mrsswill 1 year ago
Simple and delicious! I have made this twice so far.Once with the chicken dredged in flour as directed in the recipe and once with the chicken breaded as discussed in the previous reviews and as shown in the photo. I thought both versions were equally tasty while my wife preferred the original 'lighter' flour dredged version. Our little one preferred sucking on the mushrooms and rubbing the sauce into her hair :-)
Skeeter77 2 years ago
very tasty
rommulus 2 years ago
Fantastic! My wife couldn't believe that I made it. She said it was restaurant quality. Only change that I made was to double the recipe. Served with Texmati brown & wild rice and Steamed Broccoli on the side.
Mentok 3 years ago
Wow...This was awesome!, used granulated onion and garlic on the mushrooms..worked great...as cream/stock starts to thicken at the end, keep tasting. I added extra salt and pepper. I actually got it a bit too thick...I wanted more sauce to go over my side of rice!.. This is great, will make it again..and will try with pork and thin beef steaks too!
bradrobster 3 years ago
Came out excellent!!! used chicken boneless thigh cz I didn't have breasts, and it came out great!
Hanidianna 3 years ago
Great recipe. We love love loved it!
Yelli316 3 years ago
This recipe is AMAZING! It's our new favorite recipe!
Mrsswill 3 years ago
Really good, but would probably be better with pork like suggested. I simmered the sauce about 20 minutes, to thicken it up and give it more color. Father-in-law said it was worthy of a blue ribbon. thanks for posting.
dnanez 4 years ago
Brilliant. Loving it. Worth trying.
Jerrycho 4 years ago
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