Sherried Mushroom Chicken Scaloppine

Sherried Mushroom Chicken Scaloppine

Wine pairing: A robust, dry, rich sherry.

Prep and cook time: About 20 minutes

Sunset MARCH 2005

  • Yield: Makes 4 servings


  • Basic chicken scaloppine
  • 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.

Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 28%
  • Protein: 36g
  • Fat: 11g
  • Saturated fat: 2.8g
  • Carbohydrate: 16g
  • Fiber: 1.1g
  • Sodium: 105mg
  • Cholesterol: 91mg

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Sherried Mushroom Chicken Scaloppine Recipe