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.

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  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.