Chicken in Sherry Sauce
Chicken in Sherry Sauce is a simple dish for a special weekday meal.
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: Dinner
Cuisine: British
Servings: 4 servings
Author: Susie@Everyday Cooks
- 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)
- Salt
- Freshly ground pepper
Prevent your screen from going dark
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.