Sherried Chicken with Mushrooms
This Sherried Chicken recipe has it all: sautéed mushrooms, a flavorful sauce and tender chicken. It’s extra fancy and perfect for entertaining guests or family during the week.
- 1 package sliced mushrooms (2 packages if you really like mushrooms)
- 3 tablespoons butter
- 1 teaspoon lemon juice
- 1 pound boneless chicken breasts, skinned and tenderized/flattened
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄4 cup cream sherry wine
- 1 teaspoon beef bouillon dissolved in 4 Tbsp. warm water
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
- 1⁄4 cup water
- Using a large skillet, sauté 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 the flat surface of a meat mallet.
- Mix flour and salt together and then sprinkle over the tenderized chicken.
- 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.
- Pour the wine and dissolved beef stock into the skillet, scraping free browned bits.
- Add garlic and cook for 1 minute.
- Dissolve the cornstarch in water and add to the skillet mixture, stir until thickened.
- 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.
- Serve hot and refrigerate leftovers for up to three days.