top of page

Chicken Imperial

1lb chicken fillets


½ cup butter

1lb small mushrooms, quartered

1 tbsp mince onion

1 cup heavy cream

¼ cup cooking sherry

1 ½ tsp salt

1/8 tsp pepper

Add ¼ cup flour to a medium bowl and coat the chicken with the flour.

In a large skillet over medium high heat, melt the butter and cook the chicken a few pieces at a time until lightly browned on both sides. Set the chicken aside.

In the pan drippings, over medium heat cook the mushrooms and onion until tender; stirring frequently. Stir in the cream sherry, salt and pepper and blend well.

Return the chicken to the skillet, reduce the heat to low; cover and simmer for 20 minutes or until the chicken is fork tender.

Remove the chicken to a warm platter. In a cup, blend 1 tbsp of flour with 2 tbsp of water and gradually add it to the pan liquid, stirring constantly until the mixture has thickened.

Serve the sauce over the chicken.

2 views0 comments

Recent Posts

See All


bottom of page