Chicken With Creamy Mushroom Sherry Sauce

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“This is a nice skillet chicken dish that I made up last night. I served it with biscuits (Biscuits) but I think hot buttered noodles would work just as well as an accompaniment.”

Ingredients Nutrition


  1. To prepare the chicken for cooking, slice breasts into 6 equal sized pieces. If using 2 large breasts, cut them into thirds. If using small breasts cut them in half. Pat dry with a paper towel and season with half the salt and the fresh ground back pepper.
  2. Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of the olive oil and heat until it just starts to smoke. Add the chicken and brown on both/ all sides -- about 10 minutes. Lower heat if the fond in pan starts to turn too dark. Take chicken off heat and tent with foil after this step.
  3. Add sliced onion and mushrooms to the pan with a pinch of salt and 1 tablespoon of oil and cook over medium heat until soft -- about 5 minutes. Add garlic and cook until fragrant stirring constantly -- 1 minute.
  4. To make a roux for the sauce, add 1 tablespoon of flour to the pan and stir over medium-low heat for 1 minute. Stir in the remaining 1 tablespoon olive oil, then stir in sherry and cook for 1 minute stirring constantly and scraping any bits of fond from the bottom of the pan.
  5. Slowly stir in the milk and the rest of the salt. Cook for 2 to 3 minutes still over medium-low heat until the sauce is bubbly. The sauce can be a bit runny still at this point. Adjust the seasoning, if necessary.
  6. Add the chicken to the sauce along with any collected juices. Cook partially covered until the chicken has completed cooking, stirring every few minutes -- 5 to 10 minutes. An instant read thermometer in the thickest part of the breast pieces should read 165 to 170.

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