Tender pan-seared chicken breasts topped with a rich mushroom and onion sauce made with sherry, butter, and a touch of cream. A classic comfort dish that's elegant enough for company.
Nutrition
Provides lean protein from chicken breast with moderate fat from butter and olive oil, while remaining relatively low in carbohydrates and calories.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Chicken with Mushroom Sauce
Taste of Home (Camille Berry)
4
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Small bowl
Whisk
Meat mallet
Large skillet
Plate
Instructions
In a small bowl, whisk the cornstarch and milk until smooth. Pound the chicken with a meat mallet to 1/4-inch thickness.
In a large skillet, heat the oil over medium heat. Cook the chicken for five to six minutes per side or until no longer pink. Remove to a plate.
In the same skillet, melt the butter over medium-high heat. Saute the mushrooms and onions until tender. Add the sherry, salt and pepper. Bring to a boil. Stir in the cornstarch mixture and return to a boil, stirring for one to two minutes until thickened. Add the chicken back to the pan and heat through.
Chicken with Mushroom Sauce
Taste of Home (Camille Berry)
4
servings
0
per serve
0
minutes
Tender pan-seared chicken breasts topped with a rich mushroom and onion sauce made with sherry, butter, and a touch of cream. A classic comfort dish that's elegant enough for company.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Small bowl
Whisk
Meat mallet
Large skillet
Plate
Instructions
In a small bowl, whisk the cornstarch and milk until smooth. Pound the chicken with a meat mallet to 1/4-inch thickness.
In a large skillet, heat the oil over medium heat. Cook the chicken for five to six minutes per side or until no longer pink. Remove to a plate.
In the same skillet, melt the butter over medium-high heat. Saute the mushrooms and onions until tender. Add the sherry, salt and pepper. Bring to a boil. Stir in the cornstarch mixture and return to a boil, stirring for one to two minutes until thickened. Add the chicken back to the pan and heat through.
Nutrition
Provides lean protein from chicken breast with moderate fat from butter and olive oil, while remaining relatively low in carbohydrates and calories.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
