Creamy Sherry Vinegar Chicken and Mushroom Recipe
 
Prep time
Cook time
Total time
 
This chicken and mushroom recipe is a nod to my Grandfather-in-law's famous dish at his French restaurant that they owned for 30 years. It's tangy, silky, hearty and absolutely to die for.
Serves: 6
Ingredients
FOR THE CHICKEN:
  • 3 Chicken Breasts, cut in half
  • ½ cup All-Purpose Flour
  • ¼ tsp. Salt + ½ tsp. Pepper
  • ½ tsp. Garlic Powder
  • ½ tsp. Dry Mustard
  • 1 tsp. Sweet Paprika
FOR THE MUSHROOM SAUCE:
  • 4 tbsp. Unsalted Butter
  • 2 tbsp. Olive Oil
  • 8 oz. Baby Bellas, sliced
  • 1 Shallot, minced
  • 2 Garlic Cloves, minced
  • ½ cup Dry Red Wine
  • ½ cup Chicken Broth
  • ¼ cup Sherry Vinegar
  • ¼ tsp. Dried Thyme
  • 1 tsp. Dijon Mustard
  • ⅔ cup Heavy Cream
  • 1 tbsp. Cornstarch + 1 tbsp. Water, mixed together
  • Salt + Pepper, to taste (optional)
SUGGESTIONS FOR SERVING:
  • 3 tbsp. Fresh Parsley, chopped
  • Wild Rice or Couscous
  • Salad
  • 1 loaf of Crusty Bread, toasted
Instructions
  1. Take each chicken breast and cut them in half, horizontally into 2 thinner cutlets each. In the end you should have 6 cutlets.
  2. Whisk together the flour, salt, pepper, garlic powder, dry mustard and paprika in a mixing bowl. Set aside.
  3. Add 2 tablespoons of butter and the olive oil to a large skillet over medium heat. Once melted and bubbly, dredge the chicken cutlets in the flour mixture (making sure to coat both sides). Shake off any excess flour and add the chicken to the skillet. Cook for 5 minutes on each side, flipping halfway through. Once browned, remove the chicken and set them on a wire rack or plate while you make the sauce.
  4. Add the remaining 2 tablespoons of butter to the pan and heat until bubbly. Add the sliced mushrooms and cook until browned. Then add the sliced shallots and continue cooking until softened. Next, add the garlic and sauté until fragrant (about 30 seconds).
  5. Pour the wine into the pan and make sure to scrape the bits from the bottom while deglazing. Add the chicken broth, sherry vinegar, dried thyme, and dijon mustard. Bring to a boil and simmer for 5 minutes. Next you'll drizzle in the heavy cream and cornstarch mixture.
  6. Add the chicken cutlets back to the pan, making sure they are covered in the sauce. Simmer for another 5 - 6 minutes, or until sauce has thickened and the chicken is warmed through.
  7. Garnish with fresh parsley, serve two slices per guest over wild rice or couscous alongside a side salad with crusty bread for dipping.
Recipe by Slice of Jess at https://sliceofjess.com/creamy-sherry-vinegar-chicken-and-mushroom-recipe/