Chicken with Creamy Sherry Mushroom Sauce
By: Sheri Wetherell
Published: Tuesday, December 15, 2009 - 11:13pm

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

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

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