Sherried Chicken

"This is a very good recipe that I found in Bon Appetit many, many years ago. It is a good family dinner, but is nice enough for company."
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Ready In:




  • Lightly sprinkle chicken with seasoned salt and pepper, and brown on both sides in butter in Dutch oven over medium-high heat.
  • Add sherry and liquid from mushrooms, cover, and bake at 350 degrees F for 30 minutes or until chicken is tender and cooked through.
  • Remove chicken to serving dish.
  • Measure pan juices and add water or broth as necessary to make 1-1/4 cups.
  • Carefully blend liquid and chicken gravy mix in Dutch oven.
  • Bring to a boil, reduce heat, and simmer uncovered for 5 minutes or until thickened, stirring constantly.
  • Blend in sour cream, and add mushrooms.
  • Heat, but do not allow to boil!
  • When sauce is smooth and hot, pour over chicken breasts.
  • Serve with fluffy rice or mashed potatoes.

Questions & Replies

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  1. Pat Riddle
    Had this for dinner last night and did use (gasp!) regular cooking sherry. It came out fine - very good, even though we also didn't have chicken gravy mix. My DH has actually promoted this to the "we have to make this again, sometime" list, so I know it was good. I served it over linguine - practically licked up the sauce, it was so good! Thanks for posting it!
  2. Melinda R.
    I have my own 'Sherried Chicken with Herbs and Mushrooms' recipe that I prepare but I used this for making the sauce with the pan drippings. It was an awesome addition!


I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
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