Chicken with Mushroom-Sherry Pan Sauce

Chicken with Mushroom-Sherry Pan Sauce

1 Review
From: EatingWell Magazine, September/October 2018

If you have wild mushrooms, such as oyster or shiitake, use them to make this mushroom and olive sauce even more delicious. Serve this flavorful chicken breast recipe with mashed potatoes and sautéed spinach for a complete meal. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 8-ounce boneless, skinless chicken breasts
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • ¼ cup white whole-wheat flour
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ cup sliced mushrooms
  • 2 tablespoons sliced shallot
  • ¼ cup dry sherry
  • 1 cup low-sodium chicken broth
  • 1 tablespoon chopped pitted olives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon butter


  • Prep

  • Ready In

  1. Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about ¼ inch. Sprinkle with ¼ teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
  3. Add the remaining 1 tablespoon oil, mushrooms and shallot to the pan. Cook, stirring occasionally, until softened, 1 to 2 minutes. Add sherry; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the sherry is reduced by about half, about 45 seconds. Add broth, olives, parsley and the remaining ¼ teaspoon each salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.

Nutrition information

  • Serving size: 3 oz. chicken & 3 Tbsp. sauce
  • Per serving: 286 calories; 17 g fat(4 g sat); 1 g fiber; 5 g carbohydrates; 25 g protein; 8 mcg folate; 70 mg cholesterol; 1 g sugars; 0 g added sugars; 185 IU vitamin A; 2 mg vitamin C; 20 mg calcium; 2 mg iron; 394 mg sodium; 313 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean meat, 2½ fat

Reviews 1

September 09, 2018
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By: jane
Great flavor, but sauce a bit thin. Chicken cooked for 3 min/side was a bit tough? I'd probably save a bit of the dredging flour to use to thicken the sauce before adding the broth. I used white mushrooms, and believe the tip about wild mushrooms would enhance the flavor even more.
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