Creamy Sherry Chicken

Chicken with sautéed mushroom, onion and zucchini in a creamy sherry sauce! This dish is full of savory flavors.

Date night dinner idea!

~ Gluten & Dairy Free ~

2-4 Servings

3/4 cup sweet creamy Sherry 

1 tbsp vegan butter

4 chicken cutlets

Dash of pepper and Himalayan Salt

1 tbsp olive oil and 1 tbsp vegan butter

1 onion, sliced in rings

227g mushrooms, quartered

3/4 cup low sodium chicken broth

1/2 cup of canned coconut cream

2 tbsp gluten-free rice flour

3/4 cup zucchini, coins cut in half

1 tsp dried parsley
 

1) In a sauce pan, bring Sherry to a gentle boil then allow to simmer for 25 minutes. 

 

2) In a large frying pan, add vegan butter and chicken cutlets. Sprinkle chicken with salt and pepper and let cook for 5 minutes on each side.

 

3) In another frying pan add olive oil and vegan butter, sliced onions, and mushrooms. Sauté on medium heat for 5 minutes. 

4) Then, pour chicken broth and coconut cream on the onion mixture. Once the broth and cream are heated, lower the heat and cook for about 5 minutes, slowly whisk in the rice flour. Add the sliced zucchini and let simmer for another 5 minutes until zucchini has softened. Add cooked chicken and top with dried parsley. 

Makes 4 servings with a side dish or 2 large servings. Pairs nicely with sweet potatoes. 

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Tips: Adding sherry to your sauce offers a wonderful slightly fruity, nutty flavour.

Longer cooking time tends to reduce the alcohol content. Be mindful of the guests you are serving this dish to, 
children and people who are unable to consume alcohol.

Wine, including nonalcohol wine can be used instead of sherry. Dry Sherry can also be used.