Recipe: Chicken Breast in Sherry Sauce
Ready to talk some party food?
dinner party Golden Birthday Dinner we had a week ago, MJ and I settled on Chicken Breast in Sherry Sauce, or Sherried Chicken as we call it, as the meat of the meal. If I’m remembering correctly, my sister is the one who brought this recipe home and it quickly became a favorite. She has always been very good at finding good recipes. :)
Tenderized chicken cooked to perfection with sauteed mushrooms and a sauce of sherry wine and garlic. It was a definite hit with our guests. To be honest, I’d forgotten how much I liked this recipe so it’s back in our rotation. It has a few more steps but it’s worth it.
Chicken Breast in Sherry Sauce
- • 8 medium mushrooms sliced (1pkg)
- • 3 Tbsp butter
- • 1 tsp lemon juice
- • 1 lb boneless, skinless chicken breasts, flattened
- • 2 Tbsp flour
- • 1/2 tsp salt
- • 1/4 cup cream sherry wine
- • 1 tsp beef bouillion, dissolved in 4 Tbsp warm water
- • 2 cloves minced garlic
- • 2 tsp cornstarch
- • 1/4 cup water
- Using a large skillet, saute mushrooms in 2 Tbsp butter and lemon juice until just glazed. Remove from skillet and set aside.
- Place chicken between two sheets of wax paper and pound with flat surface of meat mallet. Mix flour and salt and sprinkle over the flattened chicken.
- Melt remaining butter in a large skillet. Add chicken and cover over medium heat, turning once, until chicken is lightly browned - about 3 to 4 minutes per side. Remove from skillet to a warm platter.
- Pour the wine and dissolved beef stock into the skillet, scraping free the browned bits. Add garlic and cook for 1 minute.
- Dissolve corn starch in water. Add to skillet mixture and stir until thickened.
- Return chicken and mushrooms to skillet, cover and heat through.
Optional - serve with cooked noodles.
For the party, MJ and I duplicated the recipe a couple times over and before the party began, cooked it all. We finished up right before the guests arrived and kept it hot in a couple of crock pots.