Sauteed Chicken Breast with Sherried Mushroom Cream Sauce

Sauteed Chicken Breast with Sherried Mushroom Cream Sauce

22 reviews, 4.7 star(s). 95% would make again

Ready in 45 minutes

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


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



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).

Verified by stevemur
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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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The only things that I would do differently are: simmer for longer and add more lemon juice as it was hard to tell from the recipe how much to add. I went with a teaspoon or so and it was not enough
roysyyc 1y ago

Genuinely outstanding. I add about 40% more on the sauce, since family likes more on the pasta.
thepuf 1y ago

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 3y 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 4y ago

very tasty
rommulus 4y 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 5y ago

Wow...This was awesome!, used granulated onion and garlic on the mushrooms..worked 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 5y ago

Came out excellent!!! used chicken boneless thigh cz I didn't have breasts, and it came out great!
Hanidianna 5y ago

Great recipe. We love love loved it!
Yelli316 5y ago

This recipe is AMAZING! It's our new favorite recipe!
Mrsswill 5y ago

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