Portabella Chicken With Creamy Rosemary Sauce

READY IN: 24mins
Recipe by PalatablePastime

This recipe is for Rise, who loves the chicken served at Applebees. I hope you like this just as well! :)

Top Review by Pat Riddle

Okay, I've now made a convert of my b/f who loves everything I've made from the 'Zaar. We made this for dinner the other night and really liked it! I'm afraid that with the side dishes I was making and everything coming to a head at one time, I didn't exactly measure the sherry - so sue me - but it came out perfectly, anyway. We had it with brown rice and the combination of flavors was yummy. Thanks for the great new favorite!

Ingredients Nutrition

Directions

  1. Trim fat and sinew from chicken breasts; pound to 1/2" thickness.
  2. Heat 2 tbsp olive oil in large saute pan; cook chicken breasts about 5-6 minutes per side, or until nicely browned and cooked through; set aside and keep warm.
  3. Slice mushrooms into pieces about 3/8" thick; have ready to saute.
  4. Add mushrooms and cook until mushrooms become tender, 5 minutes or so, adding a little more butter if necessary; add rosemary just as mushrooms are becoming done.
  5. Stir in dry sherry and cook for 30 seconds or so, stirring up any bits from bottom of pan; add the cream, half the parsley, the black pepper, and cook for 30- 45 seconds more, until warmed through.
  6. Note: this sauce has sliced mushrooms in it, but if you prefer a creamier sauce, simply use a hand blender and puree the sauce in the pan and strain if desired, or pour it carefully into a blender and do the same.
  7. To serve, place chicken on serving plate and spoon creamy rosemary sauce over chicken.

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