Chicken With Sherry And Mushroom Sauce
Savory chicken breasts bathed in a creamy sherry mushroom sauce, accented with green pepper and thyme—a comforting, elegant dish perfect for weeknight dinners.
Ingredients
Instructions
- Season chicken breasts and brown them in margarine in a baking pan.
- Pour in cream of chicken soup, water chestnuts, green pepper, dry sherry, mushrooms, and thyme.
- Simmer the mixture until the sauce thickens and the chicken is cooked through, about 20-25 minutes.
- Serve hot, spooning the rich sauce over the chicken.
- Optional: garnish with fresh herbs or a sprinkle of grated cheese for added flavor.
Tips & Substitutions
To enhance the flavor, consider marinating the chicken in dry sherry for a few hours before cooking. If you're out of dry sherry, a splash of white wine or even chicken broth can work as substitutes. For a creamier sauce, add a dollop of sour cream or cream cheese to the mixture before simmering. Also, feel free to add other vegetables like peas or carrots for added nutrition.
Serving Suggestions
This dish pairs beautifully with rice or mashed potatoes to soak up the rich mushroom sauce. For a complete meal, serve alongside steamed vegetables or a fresh garden salad. You may also want to try it with crusty bread to enjoy every drop of the sauce. For a comforting side, consider serving with Barbara Padgett'S Chicken Casserole.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium heat, stirring occasionally, until warmed through. Alternatively, you can microwave it in a covered dish for about 2-3 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Sherry And Mushroom Sauce contains roughly 579 calories, with 24g protein, 10g carbohydrates, and 50g fat. It is an excellent source of protein (48% of the Daily Value), vitamin C (27% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin D and vitamin A. Note that it is relatively high in sodium, at 886mg per serving (39% 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 boneless, skinless chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work great in this recipe. They tend to stay juicier and add a richer flavor to the dish. Just be sure to adjust the cooking time slightly, as thighs may take a bit longer to cook through compared to breasts.
Is there a vegetarian substitute for this recipe?
To make a vegetarian version, substitute the chicken with firm tofu or seitan. You can also use vegetable broth instead of dry sherry and replace the cream of chicken soup with a plant-based cream soup. This will maintain the creamy texture and flavor profile of the dish while keeping it meat-free.
How can I thicken the sauce if it’s too thin?
If your sauce turns out too thin, you can thicken it by mixing a tablespoon of cornstarch with a little cold water to create a slurry, then stir it into the sauce while it simmers. Allow it to cook for a few more minutes until it reaches your desired thickness. Alternatively, simmering the sauce longer can also help reduce it.
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).