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Recipe: Mushroom Sherry Sauce for Pork Chops or Chicken Breasts


This terrific Mushroom Sherry Sauce is a great addition to grilled pork chops or chicken breasts. It’s another quick and easy recipe to dress up a meal.

I use it often… especially if I have leftovers… it creates a new meal… the family won’t even realize they’re eating leftovers.

TIPS

Don’t use the “cooking sherry” you find in the oil or vinegar section of the grocery store. It contains way too much sodium and it really isn’t cost effective. You can purchase a sherry in a liquor store or even in the liquor section of the grocery store (for those places that have liquor sections in a grocery store) that will give you a better quality sherry and considering the size bottle and the price… you are far better off.

I use beef broth in this recipe for pork chops… and chicken broth for chicken breasts.

The recipe calls for shallots.. you can substitute a mild onion … but shallots really are the best.. they give the sauce a really nice light onion flavor.

You can use baby Portobello mushrooms for a stronger mushroom flavor… they give it a more earthy taste.

This sauce is great over grilled, broiled or pan fried meat.

If you do use it for a pan fried meat… you can add even more flavor by using the same pan you cooked the meat in. Simply remove all but 2 tablespoons of the fat.. or if you don’t have enough fat.. add enough butter to make 2 tablespoons totally. Follow the directions as written below… except when adding the 1 cup of broth.. add it slowly.. and scrape any bits from the bottom of the pan.

I hope you try this great “stand-by” recipe!






Recipe: Mushroom Sherry Sauce for Pork Chops or Chicken Breasts

All you need:

1 pkg. (8 oz.) mushrooms, cleaned and sliced
2 shallots, finely diced
2 tablespoons unsalted butter
½ cup sherry
1 ¼ cup beef broth or chicken broth (see TIPS), divided
2 tablespoons cornstarch
½ teaspoon dried rosemary
½ teaspoon dried thyme
Salt and pepper to taste

All you need to do:

In a medium skillet over medium high heat, melt the butter.

Add the shallots and cook for about 1 minute.

Add the mushrooms and cook until the mushrooms are soft.

Add the sherry and cook for about 5 minutes, letting the alcohol cook off for a bit.

Add 1 cup of the beef or chicken broth.

Add the seasoning.

Simmer for about 5-7 minutes.

In a small bowl or measuring cup, combine the cornstarch and the remaining ¼ cup broth. Mix until smooth.

Add the cornstarch mixture to the skillet, whisking constantly. Cook until sauce thickens (a few minutes).

Taste and add any additional seasoning to your taste.

Serve over the meat.

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