Although there is a time and a place for the retro kitsch of cream of mushroom soup, it’s not here. This is a deliciously delicate mushroom, sherry cream sauce that is simple, quick and doesn’t come out shaped like the can.
Give it a whirl this weekend.
Chicken in Mushroom, Sherry Cream Sauce
2 tbs olive oil
Salt and Pepper
1.3 lb boneless chicken thighs (you can use what you have here; but the chicken thighs have more flavor in my opinion)
1 tbs butter
1 large white onion, sliced
8oz button mushrooms or 2 large portobello mushrooms (or a combo of both) sliced
20z dry sherry
1 to 2 cups chicken stock
1/3c. heavy cream
1 tbs marjoram
8oz cooked pasta (linguine, rotini, etc)
Parmesan cheese for serving (optional)
Rinse chicken in cool water, pat dry. Liberally salt and pepper each side. Heat oil over medium heat in a deep saute pan (or cast iron skillet). Cook chicken until cooked through (about 6-8 minutes each side). Remove to a plate, cover to keep warm. Return to the same saucepan. Melt butter and add onions and mushrooms. Add a sprinkle of salt and pepper. Saute until soft. Add sherry to deglaze the plan, making sure to scrape up all the delicious bits from the bottom. Allow the alcohol to cook off (about 3-4 minutes). Add about 1 cup of chicken stock here (more if you think your vegetables are cooking too quickly). Allow sauce to reduce slightly (about 5 minutes). Add cooked chicken back to the pot; stir until warmed through. Slowly add cream, stirring until thoroughly incorporated.Stir in marjoram. Plate immediately over pasta. Add a sprinkle of black pepper and Parmesan if desired.