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Sherry Chicken and Mushrooms

Sherry Chicken and Mushrooms

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
ALISA

ALISA

This recipe was a favorite in my household growing up and is now one of my kids' favorite meals. It's easy and quick.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Season chicken with salt, pepper, and garlic powder.
  2. Heat butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 3 to 4 minutes per side. Remove chicken from skillet.
  3. Cook and stir onion and mushrooms in the same skillet; add olive oil. Cook until onion and mushrooms are slightly tender, 5 to 10 minutes. Pour sherry and chicken broth into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
  4. Return chicken to the skillet, cover, and simmer chicken and onion mixture until liquid is slightly reduced, about 15 minutes. Spoon onion and mushrooms atop each chicken breast and top each with a slice of provolone cheese. Remove skillet from heat; cover skillet until cheese melts, about 5 minutes.
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Reviews

Marianne
6

Marianne

4/2/2013

We loved this chicken! I halved it (just two of us), and I used sherry rather than cream sherry---otherwise all the same. This is easy, delicious, and definitely a repeater! Thanks for this recipe!

hiserodtm
0

hiserodtm

5/31/2014

Pretty plain but kids ate it

Lynde
0

Lynde

4/16/2014

To those of you who aren't sure what cream sherry is it's a heavier, sweetened version of regular sherry. Very good.

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