Chicken tenderloins are a perfect choice for easy weeknight meals. They cook quickly and pair nicely with a seemingly limitless variety of sauces and side dishes. Here, they're served over farfalle pasta with sliced mushrooms, some garlic, onions, sherry, and just a touch of cream. Some sautéed spinach and a salad would round out a meal very nicely.Print
Chicken with Farfalle, Mushrooms and Sherry Cream
Farfalle pasta is combined with a sauce of mushrooms, onions, garlic, sherry and cream, then topped with tender chicken. Serve with a salad and green vegetable for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- 1 lb chicken tenderloins
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 cup onion, sliced
- 3 cloves garlic, sliced
- 8 ounces crimini (baby portobello) mushrooms, sliced
- 1/2 cup sherry
- 1/2 cup chicken broth
- 2 tablespoons heavy cream
- 2 tablespoon fresh parsley, chopped
- 8 ounces farfalle, cooked according to package directions
- Combine the flour, salt, paprika and black pepper in a shallow dish. Lightly dredge the chicken tenderloins and set aside.
- Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the chicken and cook, turning several times, until light golden brown, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Add the remaining tablespoon of olive oil to the pan, add the onions and garlic and sauté until soft, about 2 minutes. Add the mushrooms and continue cooking, stirring frequently until they shrink and begin to brown, about 4 minutes.
- Add the sherry to the pan, combine well and scrape up any browned bits that may have accumulated. Add the chicken broth and bring to a simmer.
- Cook for about 4 minutes, stirring occasionally, then return the chicken to the pan. Cook for another 2 minutes, turning the chicken frequently until it's thoroughly coated with the juices and the sauce is beginning to thicken from the chicken's flour coating.
- Once again, transfer the chicken to a plate, then add the cooked farfalle to the mushroom mixture. Combine well, then add the cream and parsley. Taste and add salt and pepper as desired. Continue cooking until the pasta is thoroughly coated and the parsley has wilted slightly, 1 to 2 minutes.
- To serve, divide the farfalle-mushroom mixture between 4 plates. Top with equal portions of chicken. Sprinkle with a bit of paprika and add a sprig of parsley for garnish if desired.
The garlic in this recipe is sliced so that it develops a mellow, sweet flavor, so try not to let it get brown & crisp. Regarding the sauce, feel free to add a bit of extra cream for some extra richness if desired.