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Chicken with Sherry and Mushrooms Recipe

4.5 stars - based on 1 vote
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This recipe for Chicken with Sherry and Mushrooms is from The Bambrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 skinless, boneless chicken breast halves
salt ans pepper to taste
garlic to taste
2 tbsp butter
1 small onion
1 (8 ounce) sliced fresh mushrooms
1 tbsp olive oil (optional)
1/4 c cream sherry
1/4 c chicken stock
4 slices provolone cheese
Directions:
Directions:
Prep
15 m
Cook
35 m
Ready In
50 m
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.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
I doubled the sherry for enhanced flavor!

 

 

 

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