Best 6 Creamed Chicken With Mushrooms Pearl Onions Sherry Recipes

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Creamed chicken with mushrooms, pearl onions, and sherry is a classic dish that is both elegant and comforting. The combination of tender chicken, flavorful mushrooms, soft pearl onions, and rich sherry cream sauce creates a dish that is perfect for a special occasion or a weeknight meal. With a few simple ingredients and a little time, you can create a delicious creamed chicken dish that will impress your family and friends.

Let's cook with our recipes!

CREAMED CHICKEN WITH MUSHROOMS, PEARL ONIONS & SHERRY



Creamed Chicken With Mushrooms, Pearl Onions & Sherry image

Two nights in a row my husband suggested Creamed Chicken. I really didn't want any part of that but I gave in. He perused the internet and found this recipe. I added pearl onions to the recipe. Don't omit the sherry, it really makes this dish. I served over toast points. Pure comfort food. Prep and serving time does not include making toast points, patty shells or rice. Inspired by: Diana Rattray

Provided by Chicagoland Chef du

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons flour
1 cup chicken broth, I use Better than Bouillon- Chicken Base mixed with water
1/2 cup white pearl onion, frozen
1/2 cup half-and-half or 1/2 cup whole milk
2 cups chicken, cooked and cubed
4 ounces fresh mushrooms, chopped, I prefer fresh small crimini mushrooms for their color
1 tablespoon sherry wine
salt, as needed
ground pepper, to taste
6 patty shells, toast points, rice

Steps:

  • Melt the butter in a large saucepan, add pearl onions and swirl them around for a few minutes to season the butter. Remove the onions from the butter and set aside.
  • Blend in the flour. Cook for 2 minutes to remove the raw flour taste, whisking continually, careful not to overly brown the roux.
  • Add the chicken broth and cream and stir until thickened and smooth.
  • Add the chicken and mushrooms and pearl onions and cook for 1 minute, or until mixture begins to bubble.
  • Season to taste and then stir in the sherry.
  • Simmer on lowest heat setting for 15 -20 minutes, stirring occasionally. Careful not to burn.
  • Serve over toast points, puff pastry patty shells or rice.
  • NOTE: Now you can get fancier than this but because this sauce is plenty rich, I used plain toast to make toast points. Toast several slices of a hearty white bread. Remove the crusts, and slice on a diagonal getting 2-4 triangles per slice.
  • Serve with a side of peas.

CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE



Chicken and Mushrooms in Sherry-Cream Sauce image

Make and share this Chicken and Mushrooms in Sherry-Cream Sauce recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

salt and pepper, to taste
3 -4 boneless skinless chicken breasts, cut into 1/2 inch strips (about 2-2 1/2 lbs, I find that 3 breasts adequately feeds my family)
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 onion, halved lengthwise and sliced thin crosswise
2 garlic cloves, minced
1/2 lb mushroom, sliced thin
3 tablespoons medium-dry sherry
1 tablespoon fresh lemon juice
1/3 cup cream
1/2 cup chicken broth
cooked noodles
1 tablespoon minced fresh parsley leaves

Steps:

  • Pat chicken dry and toss with flour and season to taste.
  • In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
  • Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
  • Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
  • Stir in chicken, cream and broth. Taste and adjust seasoning.
  • Bring to a boil and boil until thickened.
  • Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.

CREAMED CHICKEN AND MUSHROOMS



Creamed Chicken and Mushrooms image

-Dixie Merrill, Newark, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup sliced fresh mushrooms
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon paprika
Dash ground nutmeg
1/2 cup chicken broth
1/4 cup milk
1 cup cubed cooked chicken
Hot cooked rice

Steps:

  • In a small saucepan, saute mushrooms in butter until tender. Stir in the flour, parsley, salt, paprika and nutmeg until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in chicken. Cook 2 minutes longer or until heated through. Serve over rice.

Nutrition Facts :

CHICKEN IN CREAMY DIJON-SHERRY SAUCE



Chicken in Creamy Dijon-Sherry Sauce image

Provided by Tracey Chrenko

Categories     Chicken     Mushroom     Mustard     Poultry     Sauté     Sherry     Summer     Bon Appétit     Michigan

Yield Serves 4

Number Of Ingredients 9

4 boneless skinless chicken breast halves
2 tablespoons (1/4 stick) butter
8 ounces button mushrooms, thinly sliced
1 medium onion, finely chopped
1 generous tablespoon green peppercorns in brine, drained
1 1/4 cups canned low-salt chicken broth
3/4 cup whipping cream
2 tablespoons dry Sherry
1 1/2 tablespoons Dijon mustard

Steps:

  • Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and sauté until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and sauté until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer.

BETTER-THAN-GRAVY CREAMED PEARL ONIONS



Better-Than-Gravy Creamed Pearl Onions image

"A culinary student in Omaha, Nebraska, shared a version of this with me ages ago. It's truly terrific and goes with everything on the Thanksgiving table. I really do like it better than gravy on mashed potatoes." - Allrecipes Editor-in-Chief Nichole Aksamit

Provided by Nicholio

Categories     Vegetarian Gravy

Time 45m

Yield 12

Number Of Ingredients 12

28 ¾ ounces frozen pearl onions
1 tablespoon olive oil
¼ teaspoon kosher salt
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups milk
¾ cup chopped fresh parsley, or more to taste
¼ cup dry sherry
¾ teaspoon paprika
⅛ teaspoon ground cloves
salt and freshly ground black pepper to taste
3 tablespoons panko bread crumbs, or to taste

Steps:

  • Partially thaw onions for 10 minutes, then thinly slice crosswise into rounds. Set in a colander and let thaw completely. Drain and spread on a paper towel-lined tray. Pat dry with paper towels.
  • Heat oil in a large skillet over medium-high heat. Add onions and 1/4 teaspoon kosher salt; cook, stirring frequently, until liquid evaporates and onions are lightly browned and slightly crisp, about 10 minutes.
  • Melt butter in a saucepan over medium heat. Stir in flour until smooth; cook and stir until pale golden, about 30 seconds. Gradually whisk in milk. Increase heat to medium-high and cook, whisking frequently, until sauce is bubbling, thickened, and smooth, about 8 minutes. Add 3/4 cup parsley, sherry, paprika, cloves, and cooked onions; season to taste with salt and pepper. Transfer to 3 buttered 2-cup broiler-safe baking dishes or 1 buttered 2-quart baking dish.
  • Preheat the oven's broiler to high. Sprinkle panko evenly over onion mixture.
  • Broil 5 inches from heat source until panko is golden brown, 1 to 2 minutes. Watch closely to avoid burning panko. Garnish with more parsley.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 17.6 g, Cholesterol 20.1 mg, Fat 8.2 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 4.6 g, Sodium 118.1 mg, Sugar 5.3 g

WINE-BRAISED CHICKEN WITH PEARL ONIONS



Wine-Braised Chicken with Pearl Onions image

This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. -Wayne Barnes, Montgomery, Alabama

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 4 servings.

Number Of Ingredients 10

8 boneless skinless chicken thighs (about 2 pounds)
1 package (14.4 ounces) pearl onions, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup white wine or chicken broth
2 teaspoons minced fresh parsley
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
Hot cooked rice or pasta
Minced fresh parsley, optional

Steps:

  • Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

Nutrition Facts : Calories 444 calories, Fat 22g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 990mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 44g protein.

Tips:

  • Mise en place: Before you start cooking, measure and prepare all of your ingredients. This will make the cooking process go much smoother.
  • Use good quality ingredients: The better the ingredients you use, the better your creamed chicken will taste. Opt for organic, free-range chicken and fresh, flavorful mushrooms and onions.
  • Don't overcrowd the pan: When searing the chicken, don't overcrowd the pan or the chicken will steam instead of brown. Cook the chicken in batches if necessary.
  • Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
  • Make sure the sauce is thick enough: The sauce should be thick and creamy, but not too thick. If the sauce is too thin, add a cornstarch slurry (equal parts cornstarch and water) and bring to a simmer until thickened.
  • Serve immediately: Creamed chicken is best served immediately, while it is still hot and creamy. It can be served over rice, pasta, or mashed potatoes.

Conclusion:

Creamed chicken with mushrooms and pearl onions is a classic dish that is both delicious and easy to make. With a few simple ingredients and a little time, you can create a dish that will impress your family and friends. So next time you're looking for a comforting and flavorful meal, give creamed chicken a try. You won't be disappointed.

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