Chicken with Sherry Mushroom Sauce
My brother, Jeffrey, LOVES chicken and he loves green beans. I remember really liking canned green beans when we were little too. He is unrelentingly loyal to all chicken dishes, and everyone around us knows it. He is such a die-hard chicken fan that we sometimes call him “雞哥” pronounced (GAI-GOH) in Cantonese, which translates to “chicken big brother”.
This Chicken with Sherry Mushroom Sauce dish is simple, homey, juicy, and nutritious. Did you know that mushrooms are one of the most vitamin packed plants you can eat? Who knew edible fungus could save the day? The chicken is tender and juicy, and the mushrooms impart great texture and umami - a party in your mouth!
Whenever I cook this dish, I remember Jeffrey. I love it when you eat or cook a dish you’re reminded of someone who you love or loves you. This is why I love to cook and eat.
What dish do you guys make that reminds you of someone you love? Let me know in the comments - I want to hear!
CHICKEN WITH SHERRY MUSHROOM SAUCE
Makes 4 servings
INGREDIENTS
4 chicken breasts or chicken thighs, skin on
8 oz. mushrooms, washed and sliced
2 cloves of garlic, peeled and finely chopped
1/4 cup sherry wine (optional, you can replace with more broth)
1/2 cup chicken broth
1 Tbsp arrowroot powder
3 Tbsp water
1 Tbsp olive oil or ghee
Salt + pepper
1/4 cup parsley, washed and finely chopped
METHOD
Pat chicken dry with a paper towel. Season both sides of meat with salt and pepper. In a separate bowl, dissolve the arrowroot powder with the water to create a slurry. Set aside.
Heat a cast iron skillet with olive oil on high, place chicken in the hot pan and sear each side 4-6 minutes. Do not overcrowd. Add in the sliced mushrooms and garlic and cook an additional 2 minutes.
Pour in the sherry wine and deglaze for another 1-2 minutes, being sure to scrape up all the crispy brown bits in the pan. Pour the chicken broth into the same pan and bring to a boil. Add the arrowroot and water mixture into the pan, and stir until well combined and sauce has thickened.
Remove the pan off the heat and garnish with chopped parsley. Serve chicken with a wedge of lemon and a side blanched green beans or other veggies.
Omit black pepper, garlic, and sherry for AIP.