Creamy Sherry Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
440 kcal
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Course
Main Course
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Cuisine
American
Creamy Sherry Chicken
Description
Creamy Sherry Chicken starts with thin chicken cutlets seasoned with garlic powder, salt, and pepper, then lightly coated in flour. The chicken is pan-seared in olive oil and butter until golden on both sides. In the same skillet, cremini mushrooms and onions are cooked with Italian seasoning until softened and lightly browned, developing their full flavor.
Garlic is then added and briefly sautéed before deglazing the pan with dry sherry. The liquid is reduced by half to concentrate flavors, and heavy cream is stirred in to create a smooth, velvety sauce. The chicken returns to the pan and simmers until cooked through and the sauce thickens further. This careful layering results in tender chicken with a creamy mushroom-sherry sauce full of aromatic notes.
This dish is best served hot, alone or with sides like rice, pasta, or steamed vegetables to complement the sauce's richness. It suits a satisfying weeknight dinner or special meal where a creamy, hearty sauce enhances simple chicken breasts.
Ingredients
- 2 large chicken breast cut in half lengthwise
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 7 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1/4 teaspoon Italian seasoning
- 1 clove garlic minced
- 1/2 cup dry sherry
- 3/4 cup heavy cream aka whipping cream
Instructions
- Cut the chicken breasts in half lengthwise so you have four thinner cutlets. Sprinkle them with the garlic powder, season them generously with salt & pepper on both sides, and then coat each piece in flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Sear the chicken for about 4-5 minutes/side or until golden. Transfer it to a plate.
- To the skillet, add in the remaining butter, mushrooms, onions, and Italian seasoning. Cook for about 5-6 minutes or until the water has been released and then cooked off.
- Stir in the garlic and cook for about a minute.
- Add in the sherry and scrape up the brown bits from the bottom of the pan. Let the sauce bubble for until the liquid is reduced by half (about 2-3 min).
- Stir in the cream, then add the chicken back to the pan. Let it cook for about 5 minutes or until the chicken is cooked through and the sauce has reduced/thickened up a bit. Season with extra salt & pepper if needed.
Notes
- Nutritional information is an estimate and can vary depending on ingredient brands and preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 7g | 2% |
| Protein | 27g | 54% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 229mg | 10% |
| Potassium | 729mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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