Chicken and Mushrooms in Sherry-Cream Sauce

Total Time
10 mins
25 mins

A rich-tasting chicken dish that comes together really fast once the prep work is done.

Skip to Next Recipe




  1. Pat chicken dry and toss with flour and season to taste.
  2. In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
  3. Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
  4. Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
  5. Stir in chicken, cream and broth. Taste and adjust seasoning.
  6. Bring to a boil and boil until thickened.
  7. Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.
Most Helpful

4 5

DH said he liked the recipe and wants me to prepare it again. I on the otherhand found it lacking somthing, not sure what. As another reviewer said, it has a "mild yet rich flavor". I'll try again with a few herbs/spices.

5 5

Wow! This was just wonderful - cannot imagine how I missed making it this long. Made it just as posted except for seasoning the chicken with some salt, pepper, celery salt and parsley. This is already a favorite here!

5 5

Delicious and very easy to prepare. I followed the recipe exactly except I doubled the sauce ingredients as we like lots of sauce. I thickened the sauce with a bit of cornstarch mixed with water. Had a bit left over for lunch the next day and it was even better.