Chicken with Creamy Sherry Mushroom Sauce

Ingredients

8 pieces of chicken (breasts and/or thighs)
1 can Campbells Cream of Mushroom soup
1 cup dry cooking Sherry
Olive oil for sauteing

Preparation

1
In a skillet heated with olive oil, sauté the chicken on both sides until brown; remove and drain on paper towels
2
In a saucepan, add the Cream of Mushroom soup and cooking Sherry; cook until well-combined (don't worry about cooking off the alcohol as it will in the oven)
3
Place chicken in a casserole dish and pour mushroom sauce over it
4
Place in a 350 degree F oven and cook for 30-40 minutes or until juice from chicken runs clear
5
Serve over rice, noodles or mashed potatoes

 



Comments

Caira Atwood's picture

I have pinot grigio and I'm wondering if anyone has tried using anything other than cooking Sherry... If so, how well did it turn out?

Sheri Wetherell's picture

Hi Caira, I think Pinot Grigio (or any white wine) would also be nice. You could also try Marsala.

Other Names:

London Chicken

Yield:

8

Added:

Tuesday, December 15, 2009 - 11:13pm

Creator:

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