Creamed Chicken With Mushrooms, Pearl Onions & Sherry

READY IN: 40mins


  • 3
    tablespoons butter
  • 3
    tablespoons flour
  • 1
    cup chicken broth, I use Better than Bouillon- Chicken Base mixed with water
  • 12
    cup white pearl onion, frozen
  • 12
    cup half-and-half or 1/2 cup whole milk
  • 2
    cups chicken, cooked and cubed
  • 4
    ounces fresh mushrooms, chopped, I prefer fresh small crimini mushrooms for their color
  • 1
    tablespoon sherry wine
  • salt, as needed
  • ground pepper, to taste
  • Serving suggestions
  • 6
    patty shells, toast points, rice


  • Melt the butter in a large saucepan, add pearl onions and swirl them around for a few minutes to season the butter. Remove the onions from the butter and set aside.
  • Blend in the flour. Cook for 2 minutes to remove the raw flour taste, whisking continually, careful not to overly brown the roux.
  • Add the chicken broth and cream and stir until thickened and smooth.
  • Add the chicken and mushrooms and pearl onions and cook for 1 minute, or until mixture begins to bubble.
  • Season to taste and then stir in the sherry.
  • Simmer on lowest heat setting for 15 -20 minutes, stirring occasionally. Careful not to burn.
  • Serve over toast points, puff pastry patty shells or rice.
  • NOTE: Now you can get fancier than this but because this sauce is plenty rich, I used plain toast to make toast points. Toast several slices of a hearty white bread. Remove the crusts, and slice on a diagonal getting 2-4 triangles per slice.
  • Serve with a side of peas.