Herbed Chicken in a Sherry Cream Sauce




     I spent most of my teens perfecting the perfect Chicken Marsala recipe. I’m not even kidding when I say that. It’s one hundred percent true and I know one of my two best friends can vouch for having eaten it more than thirty times. It was delicious and perfect and not what I made this time but Sherry cream sauces are so reminiscent of Marsala cream sauces that my mind has forever created a connection between the two.


     I wish I could say that this dish was created in the pan it is pictured in, but alas, I cannot. It took three and I honestly cleaned one of them once to re-use, so I can’t say your stove won’t be a bit of a mess while you’re making this. You won’t really hold it against me because the flavor totally makes up for it. I promise. Outside of that, once you get started, it all comes together rather quickly. 


What you’ll need:

  • 4 skinless, boneless chicken breasts
  • 2 tbsp fresh Rosemary
  • 2 tbsp EVOO
  • fresh cracked Black Pepper
  • Sea Salt
  • 1 tbsp Butter
  • 2 cups cleaned, chopped Kale
  • 3 shaved Garlic cloves
  • 3 tbsp EVOO
  • 8 oz Exotic Mushrooms 
  • 2 tbsp EVOO
  • 1 package Egg Noodles
  • 1/2 tsp Red Chili Flakes



  • 1 cup Dry Sherry
  • 1 cup Heavy Cream
  • 2 Shallots, diced and chopped
  • Sea Salt and  cracked Black Pepper (to taste)



     In a large pan, melt your butter over medium heat. Once melted, place chicken (coated in rosemary, sea salt and black pepper) breast in pan to brown. I am probably too OCD about it and I end up flipping it until it’s the perfect shade of brown on either side.  Once cooked, set aside on small plate and cover. In the same pan, add two tablespoons of EVOO (extra virgin olive oil) to your shallots and cook for roughly three minutes or until translucent. Once you’ve done that, add your Sherry and turn bring to a boil, reducing to half; add your Heavy Cream and do the same. Bring down to a low simmer and let sit. Your sauce is the perfect consistency when it sticks to the back of a spoon. Make sure you add salt and pepper to taste and you are through! Add your chicken breast back to the pan, spoon the sauce over top, and allow to simmer. 

      While you’re cooking your chicken, place your sliced garlic, chili flakes, three tablespoons of EVOO and kale into a medium pan on low to medium heat to cook. I didn’t want to overcook my kale, knowing it would be added to the sauce later, so I purposefully undercooked it. Once it started to wilt, I took it off the heat and added it all to the chicken and sherry sauce. I also, simultaneously, cooked the mushrooms in a third pan off to the side. Now, I love mushrooms. They’re so earthy and delicious and I just cannot help myself. My friend Leslie makes fun of me periodically for how I go on and on about them. Whenever I make them, I don’t over-season them. I think the flavor really speak for itself. In this particular recipe, I used Oyster, Shitaki and Crimini mushrooms. You could do the with Portobello mushrooms or any other mushroom, if you were so inclined, but I recommend something other than button mushrooms. They’re good, but basic and that’s not what we’re going for here people. Here, too, I under cooked the mushrooms knowing I’d ultimately be adding them to the Sherry cream sauce and chicken.


     When everything is finally combined let the dish simmer, uncovered for a few minutes before serving. I like to let the flavors settle before I serve anything. I’m not saying you HAVE to do so, but I believe it changes the end result dramatically.  What I failed to mention until now is that you are also boiling hot water and cooking your eggs noodles AT THE SAME TIME. This took a bit of effort on my part this evening since both of my cats and pugs came out to harass me for food. Unagi and Kimchee walked in between my feet as Fawkes whined in the background and Pistachio silently stared me down from the doorway of the kitchen. They are a permanent distraction in my life that I love and adore. Furry children are the best. I digress, the noodles. When boiling the water, add a bit of salt to the water to hasten the boiling process. Once the water has reached a boil, add the egg noodles and cook for about eight minutes. Any longer and they become starchy and strange.

     I’ve made a point of trying to learn how to plate my food. I’ve worked in spectacular restaurants, so I’ve had plenty of examples of proper plating, but execution can be slightly different. The sauce may run or the food rolls all over the plate. You name it, I’ve seen it or lived it. I feel pretty good about how it all turned out. Flavor-wise, it was a home run. I love any and all wine-based sauces and this one is no exclusion. The leftovers currently reside in my fridge and I’m going to chip away at those for the next couple of days. In fact, in the next ten minutes. 

     If you have any feedback you’d like to submit or recipes you think I should try, email me (junetalksfood@gmail.com). I love hearing from you all and I appreciate your kind words. This week I’ll be perfecting pumpkin cake, so stay tuned for the photos that will ensue! As always, this is comes from my heart to your table. Enjoy.♥

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