Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins
3 boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
1/2 cup onion, finely chopped
1 garlic clove, minced
1/4 cup fresh mushrooms, sliced (omit mushrooms if you don’t love ‘em)
2 tablespoons butter (salted or unsalted, your call)
2 tablespoons white wine
2 tablespoons sherry
1 dash Worcestershire sauce
¾ cup cream (heavy or light)
Sea salt and freshly ground black pepper
1 pinch dried basil
1 teaspoon fresh parsley, finely chopped (1/2 teaspoon dry if you don’t have fresh)
Parsley for garnish, coarsely chopped
1
Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes 4 Minutes until onions start to become translucent.
2
Add wine, sherry and Worcestershire sauce and cook an additional 2 minutes 2 Minutes .
3
Lower heat and add cream, salt, pepper, basil, and parsley. Tip: If the heat is too high it will cause the cream to curdle.
4
Lightly brown both sides of chicken in olive oil. Pour sauce over the chicken and simmer on low 20-25 minutes 20 Minutes until done. Internal temperature 165 degrees F or juices run clear when chicken is sliced.
5
Remove chicken and slice. Pour warm sauce overtop and serve to your love garnished with parsley.
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Ingredients
3 boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
1/2 cup onion, finely chopped
1 garlic clove, minced
1/4 cup fresh mushrooms, sliced (omit mushrooms if you don’t love ‘em)
2 tablespoons butter (salted or unsalted, your call)
2 tablespoons white wine
2 tablespoons sherry
1 dash Worcestershire sauce
¾ cup cream (heavy or light)
Sea salt and freshly ground black pepper
1 pinch dried basil
1 teaspoon fresh parsley, finely chopped (1/2 teaspoon dry if you don’t have fresh)
Parsley for garnish, coarsely chopped
Directions
1
Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes 4 Minutes until onions start to become translucent.
2
Add wine, sherry and Worcestershire sauce and cook an additional 2 minutes 2 Minutes .
3
Lower heat and add cream, salt, pepper, basil, and parsley. Tip: If the heat is too high it will cause the cream to curdle.
4
Lightly brown both sides of chicken in olive oil. Pour sauce over the chicken and simmer on low 20-25 minutes 20 Minutes until done. Internal temperature 165 degrees F or juices run clear when chicken is sliced.
5
Remove chicken and slice. Pour warm sauce overtop and serve to your love garnished with parsley.
Notes
“Have You Figured Out Your Calling in Life?” Chicken Breasts in a White Wine Sherry Cream Sauce
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, Love & Romance
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