This recipe is one I invented just this evening. My wife and I had already eaten before I ever thought about taking pictures. My mother-in-law, who lives with us gave it good reviews. The chicken breast should be sliced crossways, rather than sliced into strips. The chicken we had looked like turkey breast; they were huge. So I only used one sliced into three pieces; but if the chicken is regular sized, you could do all four.
Sherried Chicken Breast
4 each slices of chicken breast, ½ inch thick
2 tbs olive oil
2 tbs butter
I clove garlic, pressed
1 cup flour
½ tsp dried oregano
¼ cup diced onion
1 cup sliced mushrooms
1 can cream of chicken soup
3 oz. cream cheese, cubed
¼ cup sherry
Melt oil and butter together in large skillet or pan. Mix oregano with flour and dredge chicken pieces in it. Brown chicken, onion, garlic and mushrooms in oil mixture. Turn chicken once and cover. Simmer on low for fifteen minutes. Add to pan the cream of chicken soup, cream cheese, and sherry. Stir to mix with pan juices. Cover and simmer another five minutes. Serve with pasta of choice, or mashed potatoes. Pass grated parmesan at the table, as desired. This recipe may not need any added salt, since the soup has salt already, and cooking sherry from the grocery store has salt added.
Wayne
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Originally Posted by MaryB
DougGuy
