Skip to Content

Sherry Mushroom Chicken

Sharing is caring!

 Sherry Mushroom Chicken

You know those Friday nights when you work late, have somewhere to be by 8:30, and only have 30 minutes to pull dinner together? Let’s just say I am very familiar with that situation. The other factor in my life last Friday night is that we are trying to clean out our fridge before our Christmas vacation. There a few things that I always have: chicken breasts, mushrooms, sherry, and rice pilaf. Using those few ingredients as inspiration, I created Sherry Mushroom Chicken, and I am sure that I will be making it again.

Brown Butter Risotto

The key to the quick preparation time for this meal is using thinly cut chicken breasts, because they cook much faster. I prefer to buy the thinly cut chicken breasts because they are the perfect portion size. A large chicken breast can be twice the recommended serving size for meat.

Sherry Mushroom Chicken

Serves: 2
Total Time: 30 minutes

You will need:
1 box of Rice Pilaf
2 tablespoons Butter
Salt and Pepper
2 thinly cut Chicken Breasts
1/2 cup Dry Sherry
8 ounces sliced Baby Bella Mushrooms
1/4 cup Cream

Step 1:
Preheat your oven to 350 degrees.

Step 2:
Start cooking the rice pilaf according to the directions on the box.

Step 3:
Melt 1 tablespoon of butter in a large skillet over medium high heat. Generously salt and pepper both sides of the chicken breasts. Once the butter has melted add the chicken to the skillet. Then add 1/4 cup of sherry. Cook the chicken for 3 minutes per side. Then place on a baking sheet and then into the oven. The chicken will take about another 10 minutes to fully cook.

Step 4:
Melt another tablespoon of butter in the skillet you just used to cook the chicken, over medium high heat. Scrape up any brown bits. Once the butter has melted, add the mushrooms. Generously salt and pepper and toss until the mushrooms are evenly coated with butter. Cook for 2 minutes. Then add 1/4 cup sherry. Cook until half of the sherry has been absorbed. Then add the cream. Stir in the cream, and heat until the sauce is warm.

Step 5:
Remove the chicken from the oven. By this time is should be fully cooked, and the center should be 165 degrees. Serve the chicken on a bed of rice and spoon the mushroom sherry sauce over the top.

Looking for more easy chicken recipes? Here are some of my favorites:

Cashew Chicken Quinoa Stir Fry

Cashew Chicken Quinoa Stir Fry

Lemon Sage Chicken

Lemon Sage Chicken

Balsamic Chicken and Sweet Potato Salad

Balsamic Chicken and Sweet Potato Salad

Mary Beth

Thursday 5th of February 2015

I have everything including the thin chicken. I'm making this tonight (though it will be on everyday plates for the whole family, no romance. thanks Kit.

gwinger43

Tuesday 19th of May 2015

Try it fist with your significant other with the romance before presenting it to the whole family.

grandbabycakes

Tuesday 24th of June 2014

OMG this looks so good! I need to come over for dinner! This is my type of dinner seriously! Pinning!

Erin

Tuesday 17th of December 2013

this sounds so good!

Easy Guacamole without Cilantro Story Bacon Cheeseburger Stuffed Peppers Story German Apple Strudel Story Spicy White Chicken Chili Story Roasted Tomato Tortellini Soup Story