Swiss Sherry Chicken has become a sentimental favorite recipe in our house. It’s B’s recipe, adapted from a popular dish that’s been around for years. Heavenly mushroom sherry sauce baked over Swiss cheese topped chicken breasts…sprinkled with buttery croutons. Trust me, it works. This is going to become my go-to meal to share with a friend in need of comfort food love.
This recipe begins with a nice thick Cream of Mushroom Soup. Which is souper easy to make from scratch. Chopped mushrooms, shallot and garlic sautéed in butter, dusted with flour and thyme then cooked until hot and bubbly; broth and cream whisked in until a nice thickened soup emerges. Run on sentence I know, however illustrating that from scratch takes only a sentence to describe and not more than 15 minutes to deliver.
Two ingredients make this sauce unique. Sour cream and sherry in equal doses take this unctuous mushroom soup/sauce to the sentimental level.
I’m a girl. You probably knew that. So when my guy makes a special dinner for me (us) it becomes sentimental. Besides making the mushroom sauce from scratch, he prepared Homemade Croutons and Sautéed Mushrooms to further elevate our Sherry Swiss Chicken. Love you B xo
Recipe note: If you are facing time and/or energy constraints, add the sour cream and sherry to a can of cream of mushroom soup and get happy. It may not be sentimental but it will still be delicious.
Sherry Swiss Chicken feels like a casserole. Presents like comfort food. And delivers flavors that are restaurant worthy.
- 8 ounces mushrooms, divided
- 1 shallot, minced
- 2 garlic cloves, minced
- 4 Tbl. butter
- ⅓ cup flour
- ½ tsp. dried thyme
- 1 cup chicken broth
- ½ cup cream
- ½ cup sherry
- ½ cup sour cream
- freshly cracked black pepper
- 1¼ lb. boneless skinless chicken breasts
- 4 ounces Swiss cheese, sliced
- 1½ cups toasted bread cubes
- 4 Tbl. melted better
- parsley for garnish
- Finely chop mushrooms, reserving 3-4 to be sliced and used later. Sauté chopped mushrooms, shallot and garlic in butter until softened, about 5 minutes. Sprinkle with flour and thyme; stir constantly, cooking 2-3 minutes until thick and bubbly. Whisk in broth, cream and sherry; bring to a gentle simmer for 2 minutes. Remove from heat and stir in sour cream. Season with freshly cracked black pepper.
- Preheat oven to 350 degrees. Coat baking dish with cooking spray.
- Pound chicken breasts between two pieces of plastic wrap to an even thickness (about 1-inch). Depending on size, you can cut each breast in half. Place chicken in baking dish; top each piece with Swiss cheese. Pour mushroom sauce over chicken and cheese. Toss toasted croutons with melted butter and sprinkle over top.
- Bake for 40 minutes or until chicken is cooked through. Allow to rest for 5 minutes before serving.
- While chicken is baking, sauté reserved sliced mushrooms until golden brown. Serve chicken sprinkled with sautéed mushroom and chopped parsley.
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