It was back in the late 70s when I first came across this dish; I was about 10 and a family friend had made it for us kids. I thought it sounded so gourmet with its international name and figured it must have been a Julia Child recipe that took her forever to prepare. Nope. It was simply Cream of Mushroom soup doctored up with some cooking Sherry and poured over sauteed chicken then baked. I don't know where or how it got its name, but one thing's for sure: this dish is good! Definitely something the whole family - even kids - will love!
8 pieces of chicken (breasts and/or thighs)
1 can Campbells Cream of Mushroom soup
1 cup dry cooking Sherry
Olive oil for sauteing
In a skillet heated with olive oil, sauté the chicken on both sides until brown; remove and drain on paper towels.
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).
Place chicken in a casserole dish and pour mushroom sauce over it.
Place in a 350 degree F oven and cook for 30-40 minutes or until juice from chicken runs clear.
Serve over rice, noodles or mashed potatoes.