A delightful chicken dish featuring a rich mushroom and sherry sauce, perfect for serving over rice.
Heat the butter in a large skillet over medium heat.
Ensure the butter doesn't brown too much to keep the sauce light.
Add the chicken breasts to the skillet and cook until browned on both sides.
Cook the chicken in batches if needed to avoid overcrowding the skillet.
Sprinkle the chicken with pepper, garlic powder, and parsley.
Adjust the seasoning to your taste preferences.
Add the mushrooms to the skillet and cook until they release their moisture.
Stir occasionally to ensure even cooking.
Pour in the cooking sherry and bring the mixture to a boil.
Let the alcohol in the sherry evaporate slightly for a balanced flavor.
Reduce the heat to medium-low, cover, and simmer for 20 minutes.
Check occasionally to ensure the sauce doesn't reduce too much.
Serve the chicken and sauce over rice or your choice of side.
Garnish with fresh parsley for a touch of color and flavor.
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