This recipe was a favorite in my household growing up and is now one of my kids' favorite meals. It's easy and quick.

ALISA
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Season chicken with salt, pepper, and garlic powder.

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  • Heat butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 3 to 4 minutes per side. Remove chicken from skillet.

  • Cook and stir onion and mushrooms in the same skillet; add olive oil. Cook until onion and mushrooms are slightly tender, 5 to 10 minutes. Pour sherry and chicken broth into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.

  • Return chicken to the skillet, cover, and simmer chicken and onion mixture until liquid is slightly reduced, about 15 minutes. Spoon onion and mushrooms atop each chicken breast and top each with a slice of provolone cheese. Remove skillet from heat; cover skillet until cheese melts, about 5 minutes.

Nutrition Facts

334 calories; 19.3 g total fat; 96 mg cholesterol; 432 mg sodium. 6.6 g carbohydrates; 32.2 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/02/2013
We loved this chicken! I halved it (just two of us) and I used sherry rather than cream sherry---otherwise all the same. This is easy delicious and definitely a repeater! Thanks for this recipe! Read More
(11)

Most helpful critical review

Rating: 3 stars
06/15/2017
We thought this was just ok. Hubs made tonight & the only thing we did different was use regular sherry cause we didn't have cream sherry. Thought it needed "something" for a spice or herb but couldn't put a finger on it. He said it was easy to make & I did like the sauce. Read More
18 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/02/2013
We loved this chicken! I halved it (just two of us) and I used sherry rather than cream sherry---otherwise all the same. This is easy delicious and definitely a repeater! Thanks for this recipe! Read More
(11)
Rating: 5 stars
04/02/2013
We loved this chicken! I halved it (just two of us) and I used sherry rather than cream sherry---otherwise all the same. This is easy delicious and definitely a repeater! Thanks for this recipe! Read More
(11)
Rating: 5 stars
09/15/2013
My family loves this dish. I use a cup of the sherry rather than open a can of broth for a half cup. Always have to make an extra pan of the onions and mushrooms so there's enough to go around. My daughter likes it over jasmine rice but I like it just on the plate with the sauce like a gravy over mashed potatoes. Read More
(6)
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Rating: 5 stars
04/16/2014
To those of you who aren't sure what cream sherry is it's a heavier sweetened version of regular sherry. Very good. Read More
(5)
Rating: 5 stars
08/02/2015
We had this tasty recipe for lunch today because I had everything except the cheese. This was a delicious combination of flavors and fairly easy to prepare. I made only two very slight changes: I used a clove of fresh minced garlic added with the liquid and I sliced the onion vertically instead of chopping it. I picked up a nice provolone and it really sent the dish over the top. Thanks for the recipe Alisa! Read More
(4)
Rating: 5 stars
04/30/2015
This was a huge hit at my house. I did make two small changes: I used garlic instead of garlic salt and a dry white instead of sherry because that's what was handy. Read More
(2)
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Rating: 5 stars
10/10/2015
This recipe was absolutely delicious. My family loved it I will definitely make this again. Read More
(1)
Rating: 5 stars
08/18/2016
We really liked this chicken. I cubed the breasts to serve it to the kids and stretch the meat. They were all starving so in my hurry to serve I forgot the cheese. It was sooo good I can only imagine how much better with the cheese on it. Definitely making this again. Read More
(1)
Rating: 5 stars
01/08/2017
First off I don't really measure so I may or may not have used the called for proportions of ingredients and I make broth with a base which I always make more concentrated than the instructions. I also didn't know exactly what cream sherry was and couldn't seem to find at the store. I assumed that if I substituted with regular sherry I needed to do something to add some "cream " so after sautéing the shrooms and onions I added flour to make a rue then added some milk with the sherry and broth. I'm not sure if that's the same as cream sherry but it tasted good. I also thought it was missing a little something during what I call "the sample and season phase " so I also sprinkled in a little balsamic near the end of cooking. It turned out great. Per our foreign exchange student I am "the best cook " and "That was SO YUM!" Thank-you for the recipe that elevated me to culinary greatness!:) Read More
Rating: 5 stars
01/23/2014
Everyone loved it! Read More
Rating: 3 stars
06/15/2017
We thought this was just ok. Hubs made tonight & the only thing we did different was use regular sherry cause we didn't have cream sherry. Thought it needed "something" for a spice or herb but couldn't put a finger on it. He said it was easy to make & I did like the sauce. Read More