Chicken & Mushrooms in
Sherry Cream Sauce

35 minutes. Serves 4. Courtesy of Food.com

Ingredients

  • 3-4 boneless, skinless chicken breasts, cut into 1/2” strips

  • 1 tbsp. all-purpose flour

  • 2 tbsp. olive oil

  • 1 onion, halved & thinly sliced

  • 2 cloves garlic, minced

  • 1/2 lb. mushrooms, thinly sliced

  • 3 tbsp. Fairbanks Sherry

  • 1 tbsp. fresh lemon juice

  • 1/3 cup cream

  • 1/2 cup chicken broth

  • 1 package cooked noodles (linguine, etc.)

  • 1 tbsp. parsley, minced

 
 

Directions

  1. Pat chicken dry and toss with flour and season to taste.

  2. In a large skillet, heat 1 tbsp. of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.

  3. Heat remaining tbsp. of oil until hot but not smoking and sautée onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.

  4. Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.

  5. Stir in chicken, cream and broth. Taste and adjust seasoning.

  6. Bring to a boil and boil until thickened.

  7. Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.