Sherried Chicken with Mushrooms

Created by: Amy Christie, this heart of mine

This Sherried Chicken recipe has it all: sautéed mushrooms, a flavorful sauce and tender chicken, cooked to perfection. It’s extra fancy and perfect for entertaining guests or family during the week. For all its fancy taste and appearance, it’s easy and comes together simply.

  • 1 package of sliced mushrooms (2 packages if you really like mushrooms)
  • 3 Tbsp. butter
  • 1 tsp. lemon juice
  • 1 lb. boneless chicken breasts, skinned and tenderized/flattened
  • 2 Tbsp. flour
  • ½ tsp. salt
  • ¼ cup cream sherry wine
  • 1 tsp. beef bouillon dissolved in 4 Tbsp. warm water
  • 2 cloves garlic, minced
  • 2 tsp. cornstarch
  • ¼ cup water
  1. Using a large skillet, sauté mushrooms in 2 tablespoons butter and lemon juice until just glazed.
  2. Remove from skillet and set aside.
  3. Place chicken between two sheets of wax paper and pound with the flat surface of a meat mallet.
  4. Mix flour and salt together and then sprinkle over the tenderized chicken.
  5. Melt remaining butter in the skillet along with the chicken. Cook, covered, over medium high heat, turning once, until chicken is lightly browned, about 3-4 minutes.
  6. Pour the wine and dissolved beef stock into the skillet, scraping free browned bits.
  7. Add garlic and cook for 1 minute.
  8. Dissolve the cornstarch in water and add to the skillet mixture, stir until thickened.
  9. Return chicken and mushrooms to skillet. Cover and heat through. Use a meat thermometer to ensure internal temperature of the chicken is at least 165°F.
  10. Serve hot and refrigerate leftovers for up to three days.

View Party Plan: Holiday