Sherried Chicken with Mushrooms is covered in a wonderfully creamy and cheesy sauce. This baked chicken dish is comfort food at its best.
Sherry, chicken, and mushrooms are a match made in heaven. With a creamy sauce and some swiss cheese melted on top, you’ll have a hard time not going back for seconds. Serve with some rice and a side salad and this is a meal that will keep your kids seated around the dinner table.
Sauteed and then Baked
The chicken is first browned in a pan and then covered in sauce and finished in the oven. As a last step, it is covered with swiss cheese slices and broiled. Since it mainly cooks in the oven, it’s really not that difficult to throw together.
- Chicken breasts- boneless, skinless. Since chicken breasts are so large these days, I cut each one in half horizontally to form 2 thinner pieces. This way you have 6 servings.
- Vegetable oil and butter
- Shallot- finely diced sweet or yellow onion can be substituted.
- Mushrooms- white or cremini.
- Tarragon- I use dry, but fresh can be used instead. Rosemary can be substituted.
- Half-and-Half- use equal parts milk and heavy cream if you don’t have half-and-half.
- 1 can Condensed Cream of Mushroom Soup
- Swiss Cheese- for a milder flavor, use baby swiss.
What Type of Sherry To Use
Be sure to use a real sherry from the liquor store and not that overly salted stuff they call sherry at the grocery store. And don’t use dessert sherry. It will probably be too sweet. I shy around from the super dry ones too and like one that’s equivalent to marsala wine in sweetness. Guess I’m like Goldilocks when it comes to sherry. I used Taylor Sherry, the one that says perfect for cooking on it, and found it to be pretty satisfactory. It’s very readily available, but I’m sure there are much better ones out there.
If you like to cook with sherry and have a fav, let me know which one you use. I think I could cook with sherry every night in the fall.
What To Serve It With
I love to serve Sherried Chicken with white rice and a side of green peas or Southern-Style Green Beans. Steamed broccoli is another great choice. To really top off the meal, make a batch of Pocketbook Rolls or the BEST Yeast Rolls.
- 3 chicken breasts, cut in half horizontally to make 6 pieces
- salt and pepper
- ½ cup all-purpose flour
- 3 tablespoons Vegetable oil
- 2 tablespoons butter
- 1 shallot, minced
- 12 ounces mushrooms, sliced
- ½ teaspoon dried tarragon
- 1 tablespoon flour
- ¾ cup half and half
- ½ cup sherry
- 1 can Cream of Mushroom Soup
- 6 thin slices swiss cheese
- parsley and green onions for garnish
- Preheat oven to 350° and spray a 9×13-inch baking dish with cooking spray.
- Season chicken with salt and pepper and dredge in flour.
- Heat Vegetable oil in large nonstick skillet. Saute chicken until lightly browned on both sides. (Cook chicken in two batches if necessary.) Transfer chicken to baking dish.
- Add 2 tablespoons butter to drippings left in skillet and sauté shallot and mushrooms over medium-high heat until mushrooms are brown. Add tarragon, sprinkle with 1 tablespoon of flour and cook 1 minute. Gradually whisk in half and half. Then add sherry and mushroom soup. Check sauce for seasoning and add salt and pepper to taste. Bring sauce to a simmer and remove from heat.
- Pour sauce over chicken, cover with foil and bake 20 minutes.
- Top with cheese and broil 1-2 minutes. Sprinkle with parsley and green onion.
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Yield: 3-6 servings