Chicken and Mushrooms in Sherry-Cream Sauce

READY IN: 35mins
Recipe by evelyn/athens

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

Top Review by Dr.JenLeddy

I almost feel bad reviewing after making so many changes, but it was the base I started with and it was GREAT. OK, so I used salt, pepper, minced garlic and thyme in my flour mix for breading the chicken. I quartered my mushrooms because I prefer the aesthetic. For the sauce I used 1/2 c. Chardonnay, 1/2 cup. chicken broth & 1/2 cup heavy whipping cream with a couple tablespoons of cornstarch mixed in to thicken it a bit. It went together quickly and tasted divine, we'll be making this again.

Ingredients Nutrition

Directions

  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.

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