This is kinda, sorta like Chicken Marsala.
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-