Sherry Chicken and Mushrooms Recipe -
Sherry Chicken and Mushrooms Recipe
  • READY IN 50 mins

Sherry Chicken and Mushrooms

Recipe by  

"This recipe was a favorite in my household growing up and is now one of my kids' favorite meals. It's easy and quick."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Season chicken with salt, pepper, and garlic powder.
  2. Heat butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 3 to 4 minutes per side. Remove chicken from skillet.
  3. Cook and stir onion and mushrooms in the same skillet; add olive oil. Cook until onion and mushrooms are slightly tender, 5 to 10 minutes. Pour sherry and chicken broth into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
  4. Return chicken to the skillet, cover, and simmer chicken and onion mixture until liquid is slightly reduced, about 15 minutes. Spoon onion and mushrooms atop each chicken breast and top each with a slice of provolone cheese. Remove skillet from heat; cover skillet until cheese melts, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 02, 2013

We loved this chicken! I halved it (just two of us), and I used sherry rather than cream sherry---otherwise all the same. This is easy, delicious, and definitely a repeater! Thanks for this recipe!

Most Helpful Critical Review
May 31, 2014

Pretty plain but kids ate it


7 Ratings

Sep 14, 2013

My family loves this dish. I use a cup of the sherry rather than open a can of broth for a half cup. Always have to make an extra pan of the onions and mushrooms so there's enough to go around. My daughter likes it over jasmine rice but I like it just on the plate with the sauce like a gravy over mashed potatoes.

Apr 16, 2014

To those of you who aren't sure what cream sherry is it's a heavier, sweetened version of regular sherry. Very good.

Apr 30, 2015

This was a huge hit at my house. I did make two small changes: I used garlic instead of garlic salt and a dry white instead of sherry, because that's what was handy.

Aug 02, 2015

We had this tasty recipe for lunch today, because I had everything except the cheese. This was a delicious combination of flavors, and fairly easy to prepare. I made only two very slight changes: I used a clove of fresh, minced garlic, added with the liquid, and I sliced the onion vertically, instead of chopping it. I picked up a nice provolone, and it really sent the dish over the top. Thanks for the recipe, Alisa!

Jan 23, 2014

Everyone loved it!


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  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 6.6 g
  • 2%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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