Chicken In Sherry Cream Sauce
Tender chicken pieces in a rich sherry cream sauce with peas and mushrooms, perfect for a quick, flavorful meal that appeals to lovers of savory comfort food.
Ingredients
Instructions
- Remove green peas and onions from pouch and partially thaw.
- Heat oil in a wok over medium heat.
- Add sliced mushrooms and stir-fry for about 3 minutes.
- Add chicken pieces and stir-fry until they are white and firm.
- Add the partially thawed peas and onions, chicken broth, and sherry.
- Cook over low heat, stirring and breaking up the vegetable block as it cooks.
Tips & Substitutions
For a richer flavor, consider using freshly sliced shiitake or cremini mushrooms instead of standard white mushrooms. If you don't have dry sherry, you can substitute with white wine or a splash of apple cider vinegar mixed with water. Ensure the chicken is cooked thoroughly; it should reach an internal temperature of 165°F. For a quicker prep, use rotisserie chicken instead of raw chicken breast.
Serving Suggestions
Serve this dish over a bed of fluffy rice or alongside buttery mashed potatoes for a comforting meal. It pairs beautifully with a fresh green salad or steamed vegetables. For a complete dinner, consider serving it with crusty bread to soak up the sherry cream sauce. You might also enjoy pairing it with a glass of light white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, stirring occasionally, until heated through. You can also microwave the dish, covered, in 30-second intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In Sherry Cream Sauce contains roughly 711 calories, with 3g protein, 9g carbohydrates, and 75g fat. Note that it is relatively high in sodium, at 1026mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken instead of fresh?
Yes, you can use frozen chicken breast; just ensure it is fully thawed before cooking. This will help it cook evenly and avoid excess moisture in the dish. If using frozen chicken, increase the cooking time slightly until it's fully cooked through.
What can I substitute for chicken broth?
If you don't have chicken broth on hand, vegetable broth or even water can be used as a substitute. Keep in mind that this might slightly alter the flavor, so consider adding a pinch of salt or herbs to enhance it.
Can I add other vegetables to this recipe?
Absolutely! Feel free to incorporate other vegetables such as bell peppers, carrots, or even spinach for more variety and nutrition. Just adjust the cooking time accordingly to ensure all vegetables are tender and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).