Swiss Sherry Chicken: A Creamy, Dreamy Delight You’ll Crave

Swiss Sherry Chicken is a dish that combines the comforting flavors of chicken with a rich, creamy sherry-infused sauce and the delightful nutty notes of Swiss cheese. This recipe is surprisingly easy to make, yet elegant enough to serve for a special occasion. It’s a guaranteed crowd-pleaser that will leave everyone asking for seconds.

## What is Swiss Sherry Chicken?

Swiss Sherry Chicken is a baked or pan-fried chicken dish featuring a creamy sauce made with dry sherry, chicken broth, cream (or milk for a lighter option), and seasonings. It’s typically topped with Swiss cheese, which melts beautifully into the sauce, creating a rich and flavorful dish. The sherry adds a subtle sweetness and complexity that complements the chicken and cheese perfectly.

## Why You’ll Love This Recipe

* **Easy to Make:** This recipe requires minimal effort and uses readily available ingredients.
* **Flavorful:** The combination of sherry, cream, and Swiss cheese creates a truly irresistible flavor profile.
* **Versatile:** Serve it with rice, pasta, mashed potatoes, or your favorite roasted vegetables.
* **Impressive:** Perfect for weeknight dinners or special gatherings.
* **Adaptable:** Easily customizable to your liking with different cheeses, herbs, and spices.

## Ingredients You’ll Need

* **Chicken:** Use boneless, skinless chicken breasts for the most convenient and quickest cooking. You can also use chicken thighs for a richer flavor, but adjust the cooking time accordingly.
* **Swiss Cheese:** Emmental or Gruyere are excellent choices. Pre-shredded Swiss cheese works well for convenience.
* **Dry Sherry:** This is the key ingredient! Opt for a good-quality dry sherry. Fino or Amontillado sherry are great options.
* **Chicken Broth:** Low-sodium chicken broth allows you to control the saltiness of the dish.
* **Heavy Cream (or Milk):** Heavy cream creates a richer sauce, but you can substitute milk (whole or 2%) for a lighter version. Half-and-half can also be used.
* **Butter:** Used for sautéing the chicken and creating the roux.
* **All-Purpose Flour:** Used to thicken the sauce.
* **Garlic:** Adds a lovely aromatic flavor to the sauce. Freshly minced garlic is preferred.
* **Onion:** Adds a subtle sweetness and depth of flavor. Finely diced yellow or white onion is recommended.
* **Dried Thyme:** This herb complements the sherry and chicken beautifully. You can also use other herbs like rosemary or oregano.
* **Salt and Pepper:** To taste, for seasoning the chicken and sauce.
* **Optional additions:** Mushrooms, Dijon mustard, lemon juice, fresh parsley.

## Equipment You’ll Need

* **Large Skillet or Dutch Oven:** For cooking the chicken and making the sauce.
* **Cutting Board and Knife:** For preparing the ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Whisk:** For smoothly incorporating the flour into the sauce.
* **Oven-Safe Dish (optional):** If you prefer to bake the chicken in the oven.

## Step-by-Step Instructions

Here’s a detailed guide to making Swiss Sherry Chicken. Follow these steps for a guaranteed delicious result:

**1. Prepare the Chicken:**

* Pat the chicken breasts dry with paper towels. This helps them brown better. Season generously with salt and pepper.
* If the chicken breasts are very thick, you can pound them to an even thickness (about ½ inch) using a meat mallet. This ensures they cook evenly.

**2. Sauté the Chicken:**

* Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat.
* Once the butter is melted and the pan is hot, carefully place the chicken breasts in the skillet, ensuring they are not overcrowded. Work in batches if necessary.
* Cook the chicken for about 4-5 minutes per side, or until golden brown and cooked through. An internal temperature of 165°F (74°C) is recommended.
* Remove the chicken from the skillet and set aside.

**3. Make the Sauce:**

* In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
* Add the diced onion and cook until softened, about 3-5 minutes.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
* Sprinkle the all-purpose flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
* Slowly whisk in the chicken broth, making sure to dissolve any lumps of flour.
* Bring the mixture to a simmer, stirring occasionally.
* Reduce the heat to low and stir in the dry sherry and dried thyme.
* Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
* Stir in the heavy cream (or milk) and bring the sauce back to a gentle simmer.
* Taste the sauce and adjust the seasoning with salt and pepper as needed.
* If desired, add a squeeze of lemon juice for a touch of brightness or a teaspoon of Dijon mustard for extra depth of flavor.

**4. Assemble and Bake (Optional):**

* **Oven Method:** Preheat your oven to 375°F (190°C).
* Place the sautéed chicken breasts in an oven-safe dish.
* Pour the sherry sauce over the chicken.
* Top generously with shredded Swiss cheese.
* Bake for 15-20 minutes, or until the cheese is melted and bubbly.

* **Stovetop Method:** If you prefer not to bake, you can continue cooking the chicken on the stovetop. Place the sautéed chicken breasts back into the skillet with the sherry sauce.
* Top the chicken with shredded Swiss cheese.
* Cover the skillet and cook over low heat until the cheese is melted and the chicken is heated through, about 5-7 minutes. You can also place the skillet under the broiler for 1-2 minutes to melt the cheese quickly, but watch it carefully to prevent burning.

**5. Serve:**

* Garnish with fresh parsley, if desired.
* Serve the Swiss Sherry Chicken hot over rice, pasta, mashed potatoes, or your favorite roasted vegetables.

## Tips for Success

* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
* **Use Good Quality Sherry:** The sherry is a key ingredient in this recipe, so use a good quality dry sherry for the best flavor.
* **Adjust the Sauce Consistency:** If the sauce is too thick, add a little more chicken broth or milk to thin it out. If the sauce is too thin, simmer it for a few more minutes to allow it to thicken.
* **Don’t Burn the Garlic:** Burnt garlic can make the sauce taste bitter. Cook the garlic over low heat and watch it carefully.
* **Shred Your Own Cheese:** Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. Shredding your own cheese is always the best option.
* **Make it Ahead:** The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the sauce before adding the chicken and cheese.

## Variations and Substitutions

* **Cheese:** Try different types of cheese, such as Gruyere, provolone, or mozzarella.
* **Mushrooms:** Add sliced mushrooms to the skillet along with the onion and garlic for extra flavor.
* **Herbs:** Experiment with different herbs, such as rosemary, oregano, or tarragon.
* **Spice:** Add a pinch of red pepper flakes for a touch of heat.
* **Vegetables:** Add other vegetables, such as bell peppers or zucchini, to the skillet along with the onion and garlic.
* **Wine:** If you don’t have sherry, you can substitute a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
* **Lighter Version:** Use milk instead of heavy cream and reduce the amount of butter.
* **Chicken Thighs:** Use boneless, skinless chicken thighs for a richer flavor. Adjust the cooking time accordingly.
* **Gluten-Free:** Use a gluten-free all-purpose flour blend to thicken the sauce. Ensure your chicken broth is also gluten-free.

## Serving Suggestions

Swiss Sherry Chicken is incredibly versatile and pairs well with a variety of sides. Here are a few serving suggestions:

* **Rice:** Fluffy white rice, brown rice, or wild rice are all excellent choices.
* **Pasta:** Serve over your favorite type of pasta, such as fettuccine, spaghetti, or penne.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic pairing.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts add a healthy and flavorful element.
* **Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the chicken.
* **Bread:** Crusty bread is perfect for soaking up the delicious sauce.

## Storage and Reheating Instructions

* **Storage:** Store leftover Swiss Sherry Chicken in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the chicken in the microwave or in a skillet over medium heat until heated through. You may need to add a splash of chicken broth or milk to the sauce to prevent it from drying out.

## Nutritional Information (Approximate)

* Calories: 450-550
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 10-15g

*Note: Nutritional information can vary depending on the specific ingredients used.*

## Swiss Sherry Chicken Recipe

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 4 boneless, skinless chicken breasts
* Salt and pepper to taste
* 4 tablespoons butter, divided
* 1 medium onion, finely diced
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 1 1/2 cups chicken broth
* 1/2 cup dry sherry
* 1 teaspoon dried thyme
* 1/2 cup heavy cream (or milk)
* 1 1/2 cups shredded Swiss cheese
* Fresh parsley, chopped (for garnish, optional)

**Instructions:**

1. Pat the chicken breasts dry with paper towels and season with salt and pepper.
2. Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Cook the chicken for 4-5 minutes per side, or until cooked through. Remove and set aside.
3. Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Add the onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 minute, until fragrant.
4. Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
5. Slowly whisk in the chicken broth, making sure to dissolve any lumps. Bring to a simmer.
6. Reduce heat to low and stir in the sherry and thyme. Simmer for 5-7 minutes, until thickened.
7. Stir in the heavy cream (or milk) and bring back to a gentle simmer.
8. Taste and adjust seasoning with salt and pepper.
9. Place the chicken breasts back into the skillet. Top with shredded Swiss cheese. If using the stovetop method, cover the skillet and cook over low heat until the cheese is melted. If using the oven method, place in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh parsley (optional) and serve hot over rice, pasta, mashed potatoes, or your favorite vegetables.

## Conclusion

Swiss Sherry Chicken is a delightful and easy-to-make dish that’s perfect for any occasion. The creamy sherry sauce, combined with the nutty Swiss cheese and tender chicken, creates a flavor sensation that you won’t be able to resist. Give this recipe a try and impress your family and friends with your culinary skills! Enjoy!