Sherried Mushroom Chicken Scaloppine

Wine pairing: A robust, dry, rich sherry.

Prep and cook time: About 20 minutes

Makes 4 servings


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2 teaspoons olive oil
6 ounces common mushrooms, rinsed and quartered, or oyster mushrooms, rinsed and cut into bite-size pieces
2 tablespoons minced shallots
1/2 teaspoon dried thyme
1/2 cup dry sherry
1/4 cup fat-skimmed chicken broth
2 tablespoons whipping cream
1 tablespoon chopped parsley
Salt and pepper


1. Keep basic chicken scaloppine warm in a 200° oven.

2. Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don't wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.

3. Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with parsley and salt and pepper to taste.

Created date

February 2005

Nutritional Information

Calories 349
Caloriesfromfat 28 %
Protein 36 g
Fat 11 g
Satfat 2.8 g
Carbohydrate 16 g
Fiber 1.1 g
Sodium 105 mg
Cholesterol 91 mg