GRAND Bottles Available now!!!!

Your cart

Your cart is empty

Airline Chicken Breast with Mushroom Sherry Cream Sauce

Taking flight with flavors! πŸ›« Dive into our succulent airline chicken breast, perfectly seared and drenched in a luxurious mushroom and sherry cream sauce. It's not just a dish; it's a first-class culinary journey. πŸ—πŸ„πŸ·



  • 2 chicken breast cut airline style if available.
  • 1 package of baby Bella mushrooms
  • 1 package of shiitake mushrooms
  • 1 cup sherry
  • 1 cup heavy cream
  • Finishing butter
  • Parsley
  • Seasoning of choice



  1. I used a whole chicken to get the cut that I wanted as the airline is not commonly sold. The airline is the chicken breast with the drum still attached. I also left the skin on for this. If you can’t find this and don’t want to trim a whole a chicken you can use skin on bone out chicken breast.
  2. Season with Cajun garlic seasoning and salt.
  3. Start with breast skin side down in a cool pan and place over medium heat.
  4. Once fat renders and skin is crispy, flip. These were really thick so I finished in the oven.
  5. Remove breast from pan and set on a rack to rest.
  6. Clean mushrooms with a damp paper towel to remove excess dirt.
  7. Trim stems on baby Bellas and remove from shiitakes.
  8. Add into hot pan with chicken drippings and cook until mushroom are golden and browned nicely.
  9. Add in sherry and reduce to a syrup.
  10. Add in heavy cream and reduce until thick.
  11. Finish with a little butter and parsley.
Previous post
Next post

Leave a comment

Please note, comments must be approved before they are published