Recipe - Mushroom Chicken

I bought some baby Portobello mushrooms a while ago and figured that I needed to get started on them before they went bad. I also noticed that I had some sherry so I thought that I ought to use what I had. There are too many things in my kitchen/stock that need to be utilized! Anyhow, this chicken turned out quite excellently, peeling away with my fork to produce some deliciousness. Enjoy the recipe; it's simple to make.

Step 1: Ingredients (serving size: 2 dinner portions)

  • garlic salt (to taste)
  • pepper (to taste)
  • dried parsley (to taste)
  • 1/8 cup sherry cooking wine
  • 1/4 cup chicken broth
  • 1.5 tbsps butter, unsalted and divided
  • 1.5 cups Portobello mushrooms, sliced
  • 2 boneless skinless chicken breasts
Ingredient notes
  1. Pepper - The picture has lemon pepper but I used both that and black pepper. The other ingredients may overpower this, so load up if you want more spice to your chicken (though it is not necessary).

Step 2: Sautéing the mushrooms
Wash and slice your mushrooms. Heat up a skillet. Melt 1 tablespoon of your butter until it has just melted; add your mushrooms immediately. You don't want your butter to start burning. Sauté until the mushrooms are to the point right before they start releasing excess juices. Put these to the side.

Step 3:  Preparing the chicken
Depending on how big the breasts are that you are using, you may have to split the chicken into different pieces. I cut one of the breasts I had into two (so you see three pieces in my picture). Make sure that your baking dish/casserole dish is properly greased. Rub garlic salt all over your chicken and lay it in the dish. Sprinkle pepper and dried parsley on top.

Step 4: Drizzling the chicken
Melt your remaining butter and drizzle it onto the chicken. Then mix your chicken broth and sherry. Pour this slowly over your chicken next. Then top the whole thing with the mushrooms. You may be wondering why it looks like my chicken is drowning in the broth - I know that chicken breasts tend to be the driest parts of the chicken so I wanted to make sure that there would be plenty of moisture while the dish was baking. You may, of course, use a shallow baking dish when you cook this; it's a personal preference!

Step 5: Completion
Bake your chicken, covered, at 400 degrees Fahreinheit for 35-40 minutes or until the chicken is no longer raw or pink. Take it out and enjoy! I think that it would go best with rice pilaf but I only had mixed vegetables. The mushrooms really absorbed the sherry and were nice with the juicy pieces of chicken. Let me know how yours turn out!