Sherried Chicken
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Wednesday, 22 June 2011 15:39
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3 whole chicken breasts, halved and seasoned with favorite seasoning mixture 4 TBS butter plus 1 TBS olive oil ½ cup sherry 1 can (4 oz) button mushrooms 1 envelope chicken gravy mix 1 cup sour cream Place butter, olive oil,...

 

  • 3 whole chicken breasts, halved and seasoned with favorite seasoning mixture
  • 4 TBS butter plus 1 TBS olive oil
  • ½ cup sherry
  • 1 can (4 oz) button mushrooms
  • 1 envelope chicken gravy mix
  • 1 cup sour cream
  1. Place butter, olive oil, and chicken into Dutch oven
  2. When pieces have browned on both sides, add sherry & liquid from mushroom can
  3. Cover and bake at 350? for 45 minutes to 1 hour until chicken is tender
  4. Remove chicken to serving dish
  5. Measure pan juices and add chicken stock to make 1 ¼ cups liquid
  6. Blend liquid with gravy mix under medium heat in Dutch oven, bring to a boil, reduce heat and simmer uncovered 5 minutes, stirring continuously
  7. Blend in sour cream and add mushrooms
  8. When sauce is smooth and hot, pour over chicken breasts and serve

Serves 3

Served well with steamed broccoli or asparagus and yellow saffron rice

 

Last Updated on Wednesday, 06 July 2011 02:17