Sherried Chicken and Mushrooms with Crispy Sage

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This is kinda, sorta like Chicken Marsala.


But, I didn’t use Marsala wine. I opted for Sherry, and I fried sage leaves until they were crispy. This was my first time using fried sage leaves – OMG they’re soooo good.


This was one of those dishes that came together so easily. I knew mushrooms would be a main player because I had these pretty portobellos that have been calling my name from the fridge, along with sage.

So, the butter is gonna brown a little while you’re frying the sage. If you don’t like that you could pour it out and start over after you fry them and add new oil/butter for the chicken. But, the brown butter totally works here. I did add more olive oil right before I started the chicken, but not a lot.

Now, let’s talk Sherry. Oh, how I love Sherry. It’s mandatory here. Marsala just doesn’t cut it for me, especially with the mushrooms. Am I weird?



This is perfect cool weather comfort food.

Here’s the printable-

Sherried Chicken and Mushrooms with Crispy Sage

Sherried Chicken and Mushrooms with Crispy Sage


  • 1/2 cup water
  • 1/4 flour
  • 2 tbsp salted butter
  • 1 tbsp olive oil
  • 1/2 oz. fresh sage leaves (a handful)
  • Coarse salt and pepper
  • 1 lb boneless, skinless chicken breasts (if they're thick pound them down a little)
  • 1 lb portobello mushrooms, washed thoroughly and sliced
  • 1/4 cup Sherry cooking wine
  • 1/4 cup whole cream (whole milk will work, too)
  • Rice, for serving (I used Jasmine)


  • Whisk water and flour together in a small mixing bowl; set aside.
  • Heat butter and oil in a large saute pan over medium high heat.
  • Add sage leaves and fry, flipping over a couple of times, until a little brown and crispy. Place on a paper towel and sprinkle with a little salt.
  • Generously sprinkle both sides of chicken breasts with salt and pepper and add to pan; saute for 2 minutes on each side (you want them golden brown). Remove from pan and place on a paper towel to drain.
  • Reduce heat to medium and cook another 2-3 minutes on each side until done all the way through. Remove from heat and cover with foil.
  • Increase heat back to medium heat and add mushrooms to pan and saute, scraping the pan to get up all the yummy bits, about 2-3 minutes (you may want to drizzle with a little more olive oil if the pan is too dry). Remove and cover.
  • Add water/flour mixture, sherry and cream to the pan and bring to a low boil; reduce heat to medium. Salt and pepper to taste, whisking until thick and reduce heat to low.
  • Place the chicken and mushrooms in the pan with gravy and cover.
  • Serve chicken over rice topped with gravy and mushrooms. Top with crispy sage.
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1 Comment

  • [email protected]
    November 10, 2014 at 8:24 PM

    Fried sage? Amazing! Beautiful dish and your pics are stunning t00! Hope all is well. XO ~ d

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