Chicken in Sherry Sauce is a simple dish for a special weekday meal.
This recipe is essentially fried chicken and mushrooms with a rather splendid sherry and cream sauce.
I don’t have any sherry!
If you don’t have any sherry you could use dry vermouth – or even brandy. It just adds a bit of piquancy. If all else fails, or you want to avoid alcohol (although the alcohol itself will have boiled off), add about 20ml lemon or lime juice instead.
What if the sauce is lumpy?
Well yes, sadly, mine was. Sometimes it happens. I probably added the liquid too quickly, but anyway it isn’t a problem. Or rather it is a problem but there is a solution and that is to whisk it. You can use any sort of hand whisk – although in a frying pan I use a coil whisk. Or you could just use a stick blender, which is a lifesaver (well, dinner-saver) in many situations.
Avoid soggy mushrooms
One of Juia Child’s favourite sayings is Don’t crowd the mushrooms. This is all you need to remember about frying mushrooms. They need plenty of space. If you have too many for your frying pan, then cook them in batches.
The other point to remember is that you need the pan to be fairly hot. I often cook mushrooms on the highest heat on my hob (only because I’m impatient), but if you don’t watch them they will burn so hot, but not very hot is best.
- Splash screen – Reduces fat splashes when you’re frying the chicken. Wash in the dishwasher for least effort!
- Zeal Coil Whisk – This little whisk is perfect for whisking in a frying pan – or any shallow pan. It’s non-stick so it doesn’t scratch the pan and when you’re done, just put it in the dishwasher.
If you like this…
…Why don’t you try:
Chicken in Sherry Sauce
- 300 ml chicken stock
- 2 cloves garlic
- 4 chicken breasts
- 1 tablespoon oil (15ml)
- 50 g butter, divided
- 125 g button mushrooms
- 25 g flour
- 50 ml sherry, any kind
- 150 ml double cream
- 1 teaspoon Worcester sauce (5ml)
- Freshly ground pepper
For the chicken:
- Put the stock on to heat – in a pan or the microwave
- Peel the garlic and crush or finely chop
- Season the chicken with salt and pepper
- Heat 1 tablespoon oil in a large frying pan on MEDIUM
- Add half the butter and when it’s melted, add the chicken breasts
- Fry for 25-30 minutes, turning occasionally.Larger chicken breasts will need longer
- The chicken is cooked when the juices run clear when pierced in the thickest part by a sharp knife
- Remove the chicken and keep warm in the serving dish
- Add the rest of the butter and fry the mushrooms in the pan for about 5 minutes, turning occasionally
- Add the garlic and cook for 1-2 minutes
- Remove the mushrooms and garlic to a separate dish
For the sauce:
- Add the flour to the fat in the pan and mix well. Cook for 2-3 minutes
- Add the sherry and stock to the pan gradually, stirring all the timeIf the sauce is lumpy whisk with a coil whisk or a stick blender
- Reduce the heat to LOW and add the cream and Worcester sauce.Make sure the sauce has stopped boiling or the cream may curdle
- Add the mushrooms to the sauce and heat through without boiling
- Add salt and pepper to taste
- Pour the sauce over the chicken and serve.