Chicken w/ Sherried Mushroom Sauce

Chicken w/ Sherried Mushroom Sauce

A company dish that can be prepared the day before its needed. The sherry smooths the flavor of the sour cream. Serve with rice and a salad.


6 skinless, boneless chicken breast halves
1/2 cup golden sherry
3/4 cup dry seasoned or plain bread crumbs
3/4 teaspoon crushed dried thyme
2 tablespoons butter, melted


2 tablespoons butter
8 ounces sliced mushrooms (2 1/2 cups)
1/4 cup finely chopped shallots
2 tablespoons fresh chopped parsley
1 clove garlic, minced
4 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
1/2 cup golden sherry
1/2 cup sour cream

Set oven to convection at 275°F.

Place chicken breasts in a sealable plastic bag with sherry; marinate for 30 minutes or longer in the refrigerator.
Remove chicken from sherry; discard sherry. Mix bread crumbs and thyme. Roll chicken in bread crumb mixture. Place in a 15x10x1-inch baking pan; drizzle with melted butter. Cook in a non-preheated oven at 350°F for 20 minutes.
For sauce, melt butter in a skillet over medium high heat; add mushrooms and saute until soft. Remove mushrooms to a bowl; add shallots, parsley and garlic to skillet and saute. Mix in flour, salt and nutmeg; pour in chicken broth. Cook, stirring constantly, 3 to 5 minutes until thickened. Remove from heat; stir in sherry and sour cream.
Remove chicken breasts from oven; spread sauteed mushrooms on top. Cover with sauce and cook at 350°F for 15 to 20 minutes, or until chicken is done* and sauce is slightly browned and bubbly.

Makes 6 servings.

*Larger chicken breasts will require more baking time.

For traditional (non-convection) baking: Preheat and bake setting: 375ºF Time: 30 to 35 minute