Chicken with Sherry and Mushrooms

by Emily Kemme
chicken with sherry and mushrooms

Start off the new year with a culinary classic like this pan roasted chicken with sherry and mushrooms. Full of umami richness thanks to the mushrooms, the dry sherry adds a bright note and tones down the rich ingredients. Although this classic recipe typically is prepared with a splash (or more) of cream, that isn’t necessary here. Let the butter do its job of pulling the sauce together. The light flour dredging of the chicken provides a thickening factor when combined with the liquids.

Quick to pull together, this recipe is easy enough for a weeknight, elegant enough for a dinner party. Your guests will be begging for the recipe. Go ahead and give it to them — sharing is caring!

Enjoy!

Chicken with Sherry and Mushrooms Recipe

  • 6 boneless chicken breasts, pounded to 1/2 inch thickness with smooth side of meat mallet
  • 1/3 cup all-purpose flour
  • salt and pepper
  • 1/2 yellow onion, minced
  • 3 T Italian parsley, minced
  • 2 cups low salt chicken broth
  • 1/2 cup dry sherry
  • 2 cups white or cremini mushrooms, thickly sliced
  • 5 T unsalted butter, divided
  • 5 T extra virgin olive oil, divided
  • 1 cup fresh spinach leaves

Mix salt and pepper into flour and lightly dredge chicken pieces in flour, shaking off excess flour. Place floured chicken on clean plate. Discard any excess flour.

In large skillet, melt 3 T butter with 2 T olive oil over medium heat until bubbles subside. Brown chicken in batches, about 3 minutes on each side until there is good color, adding oil or butter if needed. Occasionally tilt pan while browning to continue flow of butter mixture beneath chicken. Transfer chicken to clean plate and lightly cover with foil.

Add remaining olive oil to pan and sauté mushrooms and onions for 2-3 minutes until softened and mushrooms are beginning to release juices.

Add sherry to the pan and bring heat up to boil, scraping browned bits off pan. Reduce heat and add chicken broth and simmer on medium high until sauce is reduced by half. During last two minutes of cooking, add spinach leaves to sauce and wilt.

Stir in remaining butter and swirl to thicken sauce enough so it coat the back of a spoon.

Sprinkle with parsley after serving. Why? Similar to lemon juice, the bitter flavor of parsley adds a bit of zing to help balance the savory elements of mushrooms and chicken.

Serves 6.

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1 comment

Jacques Moore June 7, 2019 - 9:31 pm

Glad I dug around and found your recipe. It was delicious! Everyone felt the same!

Reply

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