Creamed Chicken With Mushrooms, Pearl Onions & Sherry: A Taste of Home

The aroma of creamed chicken always takes me back to my grandmother’s kitchen. I can almost see her now, standing at her well-worn stove, stirring a bubbling pot while humming a cheerful tune. The creamy sauce, the savory chicken, the earthy mushrooms – it was pure comfort on a plate, a hug from the inside out. And that little splash of sherry? That was her secret touch, elevating the dish from simple to sublime.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Dietary Type: Comfort Food

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken broth (I recommend using Better than Bouillon – Chicken Base mixed with water)
• 1/2 cup frozen white pearl onions
• 1/2 cup half-and-half or 1/2 cup whole milk
• 2 cups cooked and cubed chicken
• 4 ounces fresh mushrooms, chopped (I prefer fresh small crimini mushrooms for their color)
• 1 tablespoon sherry wine
• Salt, as needed
• Ground pepper, to taste
• Serving suggestions: 6 patty shells, toast points, or rice

Equipment Needed

• Large saucepan
• Whisk

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the frozen pearl onions and swirl them around in the melted butter for a few minutes, allowing them to thaw slightly and season the butter with their flavor.

2. Remove the onions from the saucepan using a slotted spoon and set them aside.

3. Sprinkle the flour into the saucepan with the melted butter. Whisk constantly to combine the flour and butter into a smooth mixture, known as a roux.

4. Cook the roux for 2 minutes, whisking continually. This crucial step helps to remove the raw flour taste and ensures a smooth, non-grainy sauce. Be careful not to brown the roux excessively; a pale golden color is ideal.

5. Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Continue to stir until the mixture is smooth and begins to thicken.

6. Add the half-and-half (or whole milk) to the saucepan and stir until the sauce is thickened and smooth. The sauce should be thick enough to coat the back of a spoon.

7. Add the cooked and cubed chicken, the chopped mushrooms, and the reserved pearl onions to the sauce. Stir gently to combine all the ingredients.

8. Cook for 1 minute, or until the mixture begins to bubble gently. This ensures that the chicken and mushrooms are heated through.

9. Season the creamed chicken generously with salt and ground pepper to taste. Adjust the seasoning according to your preference.

10. Stir in the sherry wine. The sherry adds a distinctive depth of flavor to the dish and should not be omitted.

11. Reduce the heat to the lowest setting and simmer the creamed chicken for 15-20 minutes, stirring occasionally to prevent sticking or burning. The simmering allows the flavors to meld together and the sauce to thicken further. Be extra careful not to burn the creamed chicken during this step.

12. Serve hot over your choice of toast points, puff pastry patty shells, or rice.

    Note on toast points: While you can certainly get fancy with the toast points, the sauce itself is rich enough that plain toast works perfectly well. Toast several slices of a hearty white bread. Remove the crusts, and slice each slice on a diagonal, yielding 2-4 triangles per slice.

13. Serve with a side of peas for a classic and complementary accompaniment.

Expert Tips & Tricks

• For extra flavor, sauté the mushrooms in a separate pan with a little butter and garlic before adding them to the sauce. This will enhance their earthy flavor.
• If the sauce becomes too thick, add a splash more chicken broth or milk to thin it out.
• To prevent a skin from forming on the surface of the sauce while simmering, place a piece of buttered parchment paper directly on the surface.
• Make-ahead option: The creamed chicken can be prepared ahead of time and stored in the refrigerator for up to 2 days. Reheat gently over low heat, stirring occasionally, until heated through.
• For a richer flavor, use heavy cream instead of half-and-half or milk.
• Don’t overcook the chicken: Adding pre-cooked chicken at the right time ensures it stays tender and doesn’t dry out during the simmering process.

Serving & Storage Suggestions

Serve the creamed chicken hot, ladled generously over toast points, patty shells, or rice. Garnish with a sprinkle of fresh parsley or chives for a pop of color. A side of steamed green vegetables, such as peas or asparagus, makes for a well-rounded meal.

Leftover creamed chicken should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, gently warm the creamed chicken in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overheat it, as this can cause the sauce to separate.

Creamed chicken is not recommended for freezing, as the sauce may become grainy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	176.8 kcal	N/A
Calories from Fat	113g	64%
Total Fat	12.6 g	19%
Saturated Fat	7.8 g	38%
Cholesterol	34.1 mg	11%
Sodium	278.4 mg	11%
Total Carbohydrate	9.4 g	3%
Dietary Fiber	0.8 g	3%
Sugars	1.8 g	N/A
Protein	4 g	7%

Variations & Substitutions

• Gluten-free: Use a gluten-free all-purpose flour blend in place of regular flour to make a gluten-free roux. Ensure your chicken broth is also gluten-free.
• Dairy-free: Substitute the half-and-half or milk with a plant-based alternative, such as almond milk or oat milk. Be aware that this may slightly alter the flavor and texture of the sauce.
• Vegetarian: Replace the chicken with sautéed mushrooms or cooked white beans for a vegetarian twist.
• Spicy: Add a pinch of red pepper flakes to the sauce for a subtle kick.
• Herby: Stir in fresh herbs, such as thyme, rosemary, or sage, for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked rotisserie chicken for this recipe?
A: Absolutely! Rotisserie chicken is a great shortcut. Just shred the chicken and add it to the sauce as directed.

Q: What kind of mushrooms work best in this dish?
A: I prefer small crimini mushrooms for their color and flavor, but white button mushrooms or shiitake mushrooms would also be delicious.

Q: Can I make this creamed chicken ahead of time?
A: Yes, you can make it ahead of time and store it in the refrigerator for up to 2 days. Reheat gently over low heat, stirring occasionally, until heated through.

Q: What if my sauce is too thick?
A: Simply add a splash more chicken broth or milk to thin it out.

Q: Can I use dry sherry instead of sherry wine?
A: Yes, dry sherry can be used as a substitute, but it will have a slightly different flavor profile. Use the same amount as specified in the recipe.

Final Thoughts

This Creamed Chicken with Mushrooms, Pearl Onions & Sherry is more than just a recipe; it’s a taste of nostalgia, a comforting hug in a bowl, and a chance to create your own cherished memories. Don’t be afraid to experiment with variations and substitutions to make it your own. I encourage you to try this recipe, share it with loved ones, and let me know what you think! Perhaps pair it with a crisp, dry white wine to elevate the experience even further. Bon appétit!