My Sherry Chicken With Chanterelles is one of those recipes you save for special dinners — yet every time you make it you wonder why it isn’t in the weekly rotation. It’s rich and savory, with layers of flavor from butter, cream sherry, and tender chanterelle mushrooms. The sauce is silky, the chicken is golden and juicy, and the dish pairs beautifully with egg noodles or browned-butter pasta for a restaurant-quality meal at home.
Sherry Chicken and Chanterelles
This recipe requires a bit more attention than a quick weeknight skillet, but the payoff is worth it. Chicken cutlets are pan-fried until golden, then simmered in a creamy, sherry-scented pan sauce with chanterelle mushrooms and green onions. The sherry adds a gentle sweetness that complements the mushrooms’ earthy notes, and plenty of butter makes the sauce rich and velvety.
Serve it for date night, a holiday dinner, or any evening when you want to slow down and enjoy a special meal. It serves a small crowd and feels elegant without being fussy.
Why You’ll Love This Dish
- Rich and indulgent: a butter-forward sauce that clings to pasta or potatoes.
- Earthy chanterelles: their firm texture stands up to simmering in a cream sauce.
- Restaurant-quality at home: sophisticated flavors that are achievable in a home kitchen.
- Great for celebrations: a showstopper for guests or a cozy night in.
- Versatile sides: pairs well with egg noodles, browned-butter pasta, potatoes, or rice.
Recipe Shopping List
You may already have many of these pantry staples. For exact amounts, see the ingredient list in the recipe card below.
- Chicken breasts — sliced and pounded thin for quick, even cooking.
- Flour — for dredging and helping to thicken the sauce.
- Marjoram — a light herb that complements sherry and mushrooms.
- Salt & pepper — season at each step for best flavor.
- Butter — key for a rich, silky sauce.
- Vegetable oil — stabilizes butter during searing.
- Chanterelle mushrooms — or another firm, flavorful mushroom.
- Green onions — add brightness and gentle bite.
- Minced garlic — for subtle depth.
- Cream sherry — provides sweetness and complexity to the sauce.
- Chicken broth — rounds out the pan sauce.
How To Make This Recipe
Prepare
For multi-step dishes it’s helpful to prep ahead. Gather utensils, measure ingredients, and have small bowls ready for prepped vegetables so everything is within reach. This keeps the cooking flow smooth and reduces stress.
Pro tip: Pre-measuring small amounts into prep bowls might feel like extra work, but it speeds the cook time and prevents mistakes — especially around teaspoons and tablespoons.
Pound the meat
Slice each chicken breast lengthwise to halve the thickness, then place between plastic sheets or inside a zip-top bag and pound to about 1/4–1/2 inch thick. Cut into cutlets. This creates even, tender pieces that cook quickly and stay juicy.
Dredge
Season the cutlets lightly with salt and pepper, then dredge in a seasoned flour mixture (flour, salt, pepper, and marjoram). Seasoning at each step builds flavor in the finished dish.
Heat your fat
Use mostly butter for flavor and a small amount of oil to prevent the butter from burning. Heat the pan over medium; keep an eye on the fond (the browned bits). It should get golden, not black — burned fond will impart bitterness.
Fry the chicken
Work in batches so the pan isn’t crowded. Fry the cutlets until golden on each side, flipping only once for the best crust. They don’t need to be fully cooked through at this stage; they’ll finish in the sauce. Transfer to a wire rack or plate and set aside.
Sauté the mushrooms and make the pan sauce
In the same pan, lower heat slightly and add more butter (and oil if needed). Sauté the chanterelles and green onions until the mushrooms release their liquid and begin to brown. Add garlic at the end so it doesn’t burn.
Finish the sauce
Turn heat to medium-high and add the cream sherry, scraping the pan to loosen browned bits. Let it simmer briefly, then add chicken broth. Reduce to a gentle simmer, return the chicken to the pan, and cook until the sauce thickens slightly and the chicken is fully cooked, about 5–20 minutes depending on thickness.
If the sauce is too thin, simmer a bit longer to reduce it, or stir in a small cornstarch slurry to thicken. Taste and adjust salt before serving.
FAQ
Creminis are young portobello mushrooms with a mild flavor and soft texture, widely available and versatile. Chanterelles have a firmer texture and a subtle fruity, peppery note that pairs exceptionally well with cream sauces.
Avoid soaking mushrooms; they absorb water. Wipe them with a damp cloth or use a soft brush to remove dirt.
If the fond scorches while you still have food to cook, clean the pan and start the fond again — the meat is normally fine. If you’ve finished cooking and burned the fond, salvage the dish by making a browned-butter base and whisking in a little flour to rebuild a pan sauce, or make a larger batch so you can create a fresh fond and preserve flavors.
Serve This With…
Because the sherry chicken is rich, balance it with a light, crisp salad dressed with a bright vinaigrette. For a heartier meal, serve over egg noodles or browned-butter and mizithra-style pasta. Garlic bread or crusty bread also work well to soak up the sauce.
Sherry Chicken with Chanterelles
Yield: 8 servings
This homemade Sherry Chicken with Chanterelles is a special-occasion dish that rewards the extra steps with deep, layered flavor. It’s perfect for entertaining or a memorable family dinner.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 4 large chicken breasts
- 1 cup flour
- ¼ teaspoon marjoram
- ¾ teaspoon salt, plus pinch to finish
- Dash of pepper
- 2½ sticks butter, divided
- 4 tablespoons vegetable oil, divided
- 1 pound chanterelle mushrooms, sliced
- 2 bunches green onions, chopped
- ½ teaspoon minced garlic
- 1 cup cream sherry
- 2 cups chicken broth
Instructions
- Slice each chicken breast in half lengthwise and pound between plastic sheets to ¼–½ inch thickness. Cut into cutlets and set aside.
- Combine flour, salt, pepper, and marjoram. Dredge each cutlet in the seasoned flour and shake off excess.
- Melt ½ stick butter with 2 tablespoons oil in a large skillet over medium-high heat. Pan-fry cutlets in batches until golden on both sides. They may not be fully cooked; transfer to a rack and set aside.
- Add another ½ stick butter (and oil if needed) to the pan. Add mushrooms and green onions; sauté over medium until mushrooms release their liquid and begin to brown. Add garlic near the end.
- Turn heat to medium-high, pour in cream sherry, and scrape the pan to deglaze and lift browned bits. Let simmer 1–2 minutes, then add chicken broth.
- Return chicken to the pan, reduce heat to medium-low, and simmer until sauce thickens and chicken is cooked through, about 5–20 minutes. Adjust seasoning and serve over egg noodles, browned-butter pasta, or potatoes.
Nutrition (per serving, estimate)
Calories: 599 • Total Fat: 49g • Saturated Fat: 26g • Cholesterol: 162mg • Sodium: 754mg • Carbohydrates: 18g • Fiber: 3g • Protein: 23g
Nutrition data is an estimate. Consult a trusted source for medical dietary needs.