Sherry-Mushroom Chicken

With Baby Bella Cream Sauce and Quinoa

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

We turn chicken and rice on its head with this luxurious version that features tender chicken breasts and savory quinoa slathered in a rich baby bella mushroom and sherry cream sauce. It's so elegant and satisfying, you'll hardly believe that it all comes together in 35 minutes.

In Your Box (serves 2)

  • 6 oz. Baby Bella Mushrooms
  • 3 Parsley Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • Info
    0.9 oz. Butter
  • 4 fl. oz. Sherry
  • 1 Vegetable Bouillon Cube
  • ½ cup Quinoa
  • Info
    2 fl. oz. Heavy Whipping Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Pan
  • 1 Small Pot
  • 1

    Prepare the Ingredients and Cook the Chicken

    Preheat oven to 350 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Slice mushrooms. Thinly slice parsley. Thoroughly rinse chicken breasts and pat dry. Melt half butter in a large pan over medium heat. Season chick with a pinch of salt and place in pan. Add half the sherry and cook chicken for 3 minutes per side. Remove chicken to prepared baking sheet and reserve pan. Bake chicken in the oven for 20 minutes or until internal temperature reaches at least 165 degrees. Set aside and keep warm.

  • 2

    Prepare the Quinoa

    While chicken is baking, bring a small pot with 1 cup of water, the bouillon cube, and quinoa to a boil. Reduce heat to a simmer and cook for about 15 minutes, stirring occasionally, until all liquid has been absorbed and quinoa is fluffy. Season with salt and pepper to taste and fluff with a fork before serving.

  • 3

    Sauté the Mushrooms

    In the pan used to cook the chicken, melt the remaining butter over medium-high heat. Scrape up any brown bits that accumulate left over from the chicken - this makes a nice gravy. Once butter has melted, add the mushrooms. Toss mushrooms until they are evenly coated with the butter, about 2 minutes.

  • 4

    Prepare the Sauce

    Add the remaining sherry to the mushrooms. Cook until half of the sherry has been absorbed by the mushrooms. Stir in heavy cream and heat until sauce is warm. Season with a pinch of salt and pepper.

  • 5

    Plate the Dish

    Add a scoop of quinoa to a plate. Nestle a chicken breast on top, and spoon the mushroom sauce over the dish. Garnish with the fresh parsley and a crack of freshly ground black pepper.

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