Chicken with Sherried Cream Sauce
This tasty chicken boasts a savory and slightly boozy cream sauce that's just out of this world. It's on the table in just over 30 minutes -- perfect for a busy weeknight. We like to serve this over buttered egg noodles with a simple side salad for an elegant yet easy dinner. This recipe makes 4-6 servings.
PREP TIME: 10 minutes
COOK TIME: 30 minutes
1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2" pieces
1/2 yellow onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup heavy cream
1/4 cup dry sherry
Handful of freshly chopped Italian parsley
Salt and pepper, to taste
Heat oil in a large, heavy skillet to medium-high on the stovetop. Add onion and cook for 3-4 minutes. Add garlic and cook for one more minute. Add chicken pieces; season with salt and pepper. Cook for 7-8 minutes, turning the pieces with kitchen tongs to brown all sides. Reduce heat to medium and add sherry, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Cook for 1-2 minutes. Add cream and stir gently. Cook for 10-15 minutes or until chicken is cooked through. Turn off heat, stir in parsley and serve immediately.