Sherried Chicken and Mushrooms with Crispy Sage

Sherried Chicken and Mushrooms with Crispy Sage is a simple dish with huge umami flavor. Sherry works so well with chicken and mushrooms, and it’s perfect for dinner any night of the week.

I have a huge affinity for Sherry, and I sometimes find myself pulling it out of the pantry all the time. This is an obvious match; sherry goes perfectly with chicken and with mushrooms, and I added the sage as a last minute decision.

I loved how well it worked here, and I’ve made it a couple of times since and double or tripled the amount of sage because it’s so good.  fried sage leaves until they were crispy.  They’re soooo good.

How Do You Make Sherried Chicken and Mushrooms with Crispy Sage?

This was one of those dishes that came together so easily. I knew mushrooms would be a main player because I had these pretty portobellos that have been calling my name from the fridge, along with sage.

This is a fairly straightforward recipe; the mushrooms get browned, and the chicken, then a pan sauce is made with the Sherry. 

Now, the butter is gonna brown a little while you’re frying the sage. If you don’t like that you could pour it out and start over after you fry them and add new oil/butter for the chicken. But, the brown butter totally works here. I did add more olive oil right before I started the chicken, but not a lot.

Now, let’s talk sherry. Don’t mistake this for sherry vinegar – they’re different. There’s sherry cooking wine and there’s sherry vinegar.

Oh, how I love sherry.

It’s absolutely mandatory here, so please don’t skimp on it or it just won’t be the same. Marsala just doesn’t cut it for me, especially with the mushrooms.

Am I weird?

What To Serve With Sherried Chicken and Mushrooms with Crispy Sage

This is a dish you’ll want to put over rice, polenta or couscous to soak up all your sauce. A wedge salad or Caesar salad would be great with it, too, and some crusty bread to round it out. 

This is perfect cool weather comfort food.

Here’s the printable-

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Sherried Chicken and Mushrooms with Crispy Sage

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

A simple dish with huge umami flavor, this will become a regular on your weeknight rotation.

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Ingredients

• 1/2 cup water
• 1/4 flour
• 2 tbsp salted butter
• 1 tbsp olive oil
• 1/2 oz. fresh sage leaves (a handful)
• Coarse salt and pepper
• 1 lb boneless, skinless chicken breasts (if they're thick pound them down a little)
• 1 lb portobello mushrooms, washed thoroughly and sliced
• 1/4 cup Sherry cooking wine
• 1/4 cup whole cream (whole milk will work, too)
• Rice, for serving (I used Jasmine)

Instructions

1. Whisk water and flour together in a small mixing bowl; set aside.
2. Heat butter and oil in a large saute pan over medium high heat.
3. Add sage leaves and fry, flipping over a couple of times, until a little brown and crispy. Place on a paper towel and sprinkle with a little salt.
4. Generously sprinkle both sides of chicken breasts with salt and pepper and add to pan; saute for 2 minutes on each side (you want them golden brown). Remove from pan and place on a paper towel to drain.
5. Reduce heat to medium and cook another 2-3 minutes on each side until done all the way through. Remove from heat and cover with foil.
6. Increase heat back to medium heat and add mushrooms to pan and saute, scraping the pan to get up all the yummy bits, about 2-3 minutes (you may want to drizzle with a little more olive oil if the pan is too dry). Remove and cover.
7. Add water/flour mixture, sherry and cream to the pan and bring to a low boil; reduce heat to medium. Salt and pepper to taste, whisking until thick and reduce heat to low.
8. Place the chicken and mushrooms in the pan with gravy and cover.
9. Serve chicken over rice topped with gravy and mushrooms, top with crispy sage.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 128mgSodium: 313mgCarbohydrates: 25gFiber: 3gSugar: 3gProtein: 41g

The provided nutrition calculated may not always be accurate.

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