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Chicken Breasts in a White Wine Sherry Cream Sauce

AuthorJackie DeKnockCategory,
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Yields1 Serving
Prep 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

Chicken Breasts in a White Wine Sherry Cream Sauce
IngredientsDirections

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