Chicken with Sherry
Mushroom Sauce
50 minutes. Serves 4. Courtesy of TheKittchen
Ingredients
4 boneless, skinless chicken breasts
Kosher salt and black pepper to taste
2 tbsp. butter
2 cloves garlic, finely chopped
8 oz. mushrooms, sliced
1 cup Fairbanks Cocktail Pale-Dry Sherry
1/3 cup heavy cream
1/2 tsp. fresh thyme
Directions
Heat your oven to 350 degrees.
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Generously salt and pepper both sides of the chicken breasts. Once the butter has melted, add the chicken to the skillet. Then add 1/4 cup of sherry. Cook the chicken for 3 minutes per side, until browned. Then remove the chicken from the skillet and place it on a plate while you work on the sauce.
Melt another tablespoon of butter in the same skillet you just used to cook the chicken. Add the garlic and stir, scraping up any brown bits. After a minute add the mushrooms. Generously salt and pepper and toss until the mushrooms are evenly coated with butter. Cook for 2 minutes. Then add the remaining sherry. Let the mushrooms simmer for another 4 minutes. Then stir in the cream and thyme. Let the sauce reduce for 5 minutes then add the chicken back to the skillet. Place the skillet in the oven for 30 minutes so that the chicken can finish cooking. (Make sure you are using an oven-safe skillet).
After 30 minutes in the oven the chicken should be done. Serve with pasta or rice pilaf and spoon the sauce over top.