Sherry Chicken

March 10, 2014

This was tasty. My husband doesn't like mushrooms and he even ate it. All of it, mushrooms included! I love the little red pearl onions too, they were a nice change up from using regular onions. The sauce was rich with sherry wine and just thick enough to coat the egg noodles. The caramelized mushrooms and onions were slightly sweet with a nutty flavor. And the fresh parsley brightened it up.

Another delicious chicken recipe in under 30 minutes!

I used boneless, skinless chicken breasts that I cut into cutlets. You could also pound the breasts out. For the cutlets, you just cut the chicken breast in half horizontally.

Season both sides with House Blend.

Sprinkle a light coat of flour on both sides.

Brown on both sides, about 4-5 minutes per side. Remove from pan and set aside. They should be cooked just about through, but will finish cooking in the sauce at the end.

I used fresh red pearl onions, so I had to endure peeling each and every one of them. It's time consuming and a few tissues later, they were done. I would understand if you used frozen peal onions! Toss the onions into the hot pan, rolling them around until they start to caramelize.

Then add the cremini mushrooms. A lot of people claim to not like mushrooms, but I think that most of the time they are referring to a certain mushroom. You know the white mushrooms that still have dirt on them and have almost no taste. I rarely use the white mushrooms, I love using cremini mushrooms, they are mild in flavor and easy to find.

And some chopped garlic. Oh man the smell of these three things sauteing are divine!

As if it couldn't get any better, let's add some sherry. Scrape up all the little brown bits from the bottom of the pan.

And some chicken stock. The sauce already looks so good! Its almost done!

Season with about a teaspoon of Super Tuscan Blend and a pinch of salt to taste.

Mix together about a tablespoon of cornstarch and 3 tablespoons of water and stir into sauce. It will thicken immediately.

Lower the heat and add the chicken back in.

Toss in some fresh chopped flat leaf parsley.

Top egg noodles with chicken, mushrooms and onions and spoon sauce over top. Garnish with additional parsley. 




Prep Time: 10 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 4


  • 4 chicken breasts, cut in half length wise
  • SplenDishes House Blend
  • Flour
  • Olive oil
  • 1 cup pearl onions
  • 1 cup cremini mushrooms
  • 2 cloves garlic, chopped
  • 1/2 cup sherry wine
  • 1 1/2 cups chicken stock
  • SplenDishes Super Tuscan Blend
  • 1 tablespoon cornstarch + 3 tablespoons water
  • Fresh parsley
  • egg noodles, cooked


Cut chicken breasts in half, length wise to make cutlets.

Season both sides of chicken with House Blend and coat with flour.

Heat oil in pan and brown chicken for 4-5 minutes on each side. Remove from pan and set aside.

Add pearl onions and sauté until they start to caramelize, then add mushrooms and garlic, continuing to sauté for another 3-4 minutes.

Deglaze pan with sherry wine, scraping up all the brown bits from the bottom of the pan.

Add chicken stock, Super Tuscan Blend and a pinch of salt.

Bring to a low boil and add cornstarch/water mixture. Sauce will thicken immediately.

Add chicken back in and cook another 3-4 minutes. Toss in some of the fresh parsley and season with salt to taste.

Serve over egg noodles and garnish with fresh chopped parsley.

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