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Chicken in Sherry Mushroom Sauce

Chicken in Sherry Mushroom Sauce, Курица с Грибами в Сливочном Соусе

Chicken in Sherry Mushroom Sauce

servings orangeCSS 196px
servings: 6
energy orangeCSS 196px
calories: 334
prep time orangeCSS 196px
prep. min: 15
cook time orangeCSS 196px
cooking, min: 60

Nutritional info (per serving)

calories: 334
fat: 15.2 g
saturates: 4.8 g
total carbs: 8.8 g
sugars: 2.7 g
dietary fiber: 1.04 g
protein: 35.2 g
sodium: 583 mg

Net carbs: 6.7 g

You'll need

1 tablespoon olive oil
1 kg chicken tights, boneless and skin off
Salt to taste
Freshly ground black pepper

For the sauce:
1 tablespoon olive oil
4 shallots, halved and thinly sliced
300 g Crimini mushrooms, sliced
1 teaspoon dried thyme
Salt
Freshly ground black pepper
1/2 cup dry Sherry
1/3 cup chicken stock
100 ml heavy cream
1 handful chopped parsley

Directions

STEP 1
Heat the oil in large skillet over medium-high heat. Add the seasoned with salt and pepper chicken.Fry for about 4 minutes on each side until golden brown. Transfer to a bowl, cover with aluminum foil to keep warm.

STEP 2
To the same pan with remaining fat leftover from chicken, add onions. Cook, stirring constantly, until soft and translucent. Add mushrooms and cook until lightly browned. Season with thyme, salt and freshly ground black pepper.

STEP 3
Pour in Sherry and chicken stock. Simmer, stirring occasionally, until reduced by half, about 10-15 minutes. Pour in the cream and return chicken to the pan. Cook until sauce thickens. Garnish with chopped parsley and serve over celery root or cauliflower puree.

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