This Chicken in Mushroom and Wine Sauce is made with chicken thighs, rosemary leaves, mushrooms, chicken broth, sherry and angel hair. This is a quick, zesty and simple sauce. There is no need to buy canned tomato sauce when you can make your own. The rosemary leaves, mushrooms, and sherry wine will bring in so many flavors. The sherry wine is really the main ingredient for this sauce, so don’t skip it.
You can make this on most pastas but I totally recommend making this on angel hair pasta. Since angel hair is so thin, the cooking time is much shorter than spaghetti. Nan and I went by her sister Linda’s house for this recipe. She has a whole book on different recipes and we picked this one out!
How to make Chicken in Mushroom and Wine Sauce
Open the can of tomatoes and place on a strainer placed on a bowl. With your hand, squeeze the tomatoes so some of the juice goes through and most are crushed.
Place olive oil and butter in a pan on medium and wait until the butter melts. Add the clove of garlic and wait until the garlic is fragrant, about 1-2 minutes. Brown the chicken, approximately 8-10 minutes on each side, depending on the thickness of the chicken. Remove the chicken and set aside on a plate.
Add 2 tablespoons of olive oil and add the mushrooms and spread into one layer. Cook, without moving, until browned on one side, about 3-5 minutes. Stir and cook another 2-3 minutes. Season with salt and pepper. Add the crushed tomatoes, chicken broth and dry sherry and stir, around 10-15 minutes, until the sauce starts to thicken up. Add the chicken, rosemary leaves, and salt and pepper. Reduce heat to low and cover for 10-15 minutes until the chicken is cooked through inside.
Cook the angel hair pasta while the chicken is cooking. It should take about 4 minutes, but read the package instructions.
Top the pasta with the chicken and mushrooms.