Creamy Sherry Chicken Marsala


The boyfriend loves mushrooms. This is a fact that I will at times humour when my sister- who is even less of a fan of them than I- isn’t home. We were having company over for dinner, and thus I decided on chicken marsala… except I didn’t have marsala…. so sherry chicken a la marsala method, it was! I loosely followed a recipe from my Family Cooking book, but of course made adjustments. Namely, the substitution of dry cream sherry for marsala… but a few others as well. I actually didn’t mind the taste of mushroom in the sauce, when I tried it, and my two fellow dinnermates adored the taste, so it must have been successful :)

Creamy Sherry Chicken Marsala


  • 3 large shallots, diced coarsely
  • 4 tbl soy butter
  • 1/3 cup dry cream sherry
  • 1 cup organic heavy whipping cream
  • 1 egg
  • sea salt & freshly-ground black pepper
  • 1 lb chicken tenders, cleaned, de-nerved, cut in half length-wise
  • 1.5-  2 cups button mushrooms, cut into 1/2-inch thick slices (quantity and thickness of slices depending on preference)
  • 1/4 cup AP organic flour



  1. Place shallots and 1.5 tbl soy butter, pinch of salt, and pinch of pepper in small sautee pan on medium heat. Cook on medium heat, then bringing down to low, until shallots caramelize. Once they begin to caramelize and bubble, add 1 tbl sherry, then re-caramelize and set aside.
  2. Coat chicken tenders in egg, then in flour, coating lightly, and set into bowl.
  3. Heat 1 tbl soy butter in a medium-sized sautee pan and sautee chicken tenders until crispy and golden brown; set aside in bowl.
  4. Place mushrooms and 1.5 tbl soy butter in the same sautee pan you used for the chicken and begin to cook the mushrooms. After 4 or 5 minutes on medium heat, add in 1 tbl cream sherry and the shallots. Continue cooking for another 3-4 minutes, then turn off heat but keep the pan in place. Add the chicken, remaining sherry, and heavy cream and mix thoroughly.
  5. Transfer into bowls or caved plates. For garnish, add chopped chives on top.

I apologize if any of this seems inexact- I’m writing this post a week late and sadly didn’t write down the measurements, so I’m trying my best to remember what went into it. However, the proportions should work! And really the important part is having a saucy, creamy dish.

Also, my apologies on these photos being blurry and substandard… I was rushed as our dinner guest had places to be afterwards and I was, of course, running late. Hence my using a photo of the mushrooms as the ‘main image’ above, as the final image of the creaminess prior to plating was rushed and thus a bit blurry…

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