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Chicken in Sherry Sauce in a shallow dish
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Chicken in Sherry Sauce

Chicken in Sherry Sauce is a simple dish for a special weekday meal.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dinner
Cuisine: British
Servings: 4 servings
Author: [email protected] 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


Large frying pan


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 time
    If 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.