This is a yummy recipe for Sherry Chicken that we are so excited to share. And the best part? We revamped it to be healthier and more flavorful than before. I actually learned to make this recipe when Amy and Josh were little kids. It was one of their favorite dishes. I've followed the original recipe that was from the 1950s to a tee, but Amy and I decided it had to be changed so we could enjoy this family favorite and so we could continue to focus on a weight loss journey, and the best part we'd have to give up this tasty meal. We reimagined the recipe and made it just as super creamy and delicious as the original, without all the guilt.
The only problem with this dish is that it's hard to stop eating once you start! To make it a more balanced meal, I recommend serving it with cauliflower rice instead of regular rice, and a side of veggies. Broccoli is my personal fave to pair with the Sherry Chicken. Trust me, you won't be disappointed!
Sherry Chicken: Changes we made to the recipe
- The recipe was originally designed for chicken thighs and chicken legs with skin, but we opted for boneless skinless chicken breasts instead, resulting in a significant reduction in calories.
- And for the biggest change... we replaced the 2 sticks (yes 2 sticks of butter!!!) and used 2 Tablespoons of Olive Oil.
- We also used half of the flour.
- Substituted full-fat cream of mushroom soup with low-fat cream of mushroom soup.
- Instead of cream, we used 1% mi
- We added fresh mushrooms as opposed to a can of sliced mushrooms.
- The dish can be served over cauliflower rice, pasta, or ravioli.
After making some small changes to the recipe, we were pleasantly surprised to find that our Sherry Chicken tasted just as creamy and tender as we remembered! It's hard to believe that this is actually the slimmed-down version, as you won't even feel guilty going back for seconds. We added some freshly sauteed mushrooms to amplify the cream of mushroom soup, which forms the base of this dish.
In fact, by making these changes, we managed to save a whopping 480 calories per serving! Yes, you read that right - 480 calories per serving. We were absolutely blown away by this, especially since the dish tasted just as good (if not better) than the original recipe. WOW!!!!!
We served our Sherry Chicken with rice and ravioli, but it can also be enjoyed with cauliflower rice. Unfortunately, we didn't have any cauliflower in the house at the time.
Steam Broccoli
Making steamed broccoli is incredibly straightforward. Begin by cutting the broccoli into florets. Next, place the broccoli florets in a dish that is safe to use in the microwave and spray them with olive oil or butter spray. You can also add a small amount of butter if you prefer. Season with a light sprinkle of salt and pepper. Cover the dish with Saran wrap. Place the dish in the microwave and select the fresh vegetable button while also indicating the number of cups of broccoli you are cooking. If your microwave does not have a vegetable button, start cooking on high for 3 minutes. Check the texture and continue cooking for one minute at a time until the broccoli reaches your desired texture. It's that simple!
Creamy Mushroom Sherry Chicken
A Few Things We Use
Ingredients
Chicken
- 1 ½ Pounds Skinless Chicken Breast About 2 Large Chicken Breast
- ¼ Cup Flour
- ½ teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
- 2 Tablespoon Olive Oil
Mushrooms
- 1 Pound Mushrooms Shiitake or Baby Bella
- 1 Tablespoon Olive Oil
- 1 teaspoon Salt
- 1 Tablespoon Sherry
- ¼ teaspoon Black Pepper
- 1 Can Fat-Free Cream of Mushroom Soup
- 1 Cup Milk we use 1% milk
- ⅓ Cup Sherry
Instructions
Chicken
- To start, preheat the oven to 350 degrees. Then, take an 8 x 10 casserole dish and place 2 tablespoons of olive oil inside.
- Mix together the flour, garlic powder, black pepper, and salt.
- Coat the chicken with the flour mixture and place the chicken in a casserole dish. Place in the oven and bake for 30 minutes.
- Flip the chicken over and bake for 45 minutes.
Sherry Mushroom Sauce
- Wash and slice the mushrooms.
- Heat 1 Tablespoon of olive oil in a sauté pan.
- Cook the mushrooms, the sauté pan, and let them brown and soften for around 4 to 5 minutes.
- Add salt, pepper, and 1 Tablespoon of sherry. Stir until the sherry has evaporated. Then, remove the mushrooms from the heat.
- Add cream of mushroom soup, milk, and a ⅓ cup of sherry, to the pan with the mushrooms and gently stir until combined.
- Pour the sherry mushroom sauce over the cooked chicken.
- Place the baking dish with the chicken and mushroom sauce back in the oven. Bake for an additional 20 minutes or until the sauce is bubbling.
- Serve with rice, cauliflower rice, or pasta. ENJOY!!!!
Please let us know what you think