Baked Sherry Chicken
Ingredients
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2-3 lbchicken, cut in serving size pieces
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1/2 stickbutter
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1/2 conion, chopped
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1/2 lbmushrooms, sliced
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1 can(s)cream of mushroom soup, undiluted
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3/4 cdry sherry
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1 Tbspparsley, chopped
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1 tspsalt
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1 tsppaprika
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dash(es)pepper
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2 or 3lemon slices
How to Make Baked Sherry Chicken
- Preheat oven to 350.
In skillet, brown chicken slowly in butter on all sides. Remove from skillet and place in single layer in 11 x 7 baking dish.
Slice mushrooms, chop onions. - Add mushrooms and onions to skillet, scraping the bottom of the pan, and stir well to mix. Add a little more butter if you'd like. Bring to a nice simmer.
- Let it cook a little longer, stirring often, till everything looks beautiful.
- Add soup, sherry, seasonings, and lemon slices. Blend thoroughly, bring to a simmer.
- Pour over chicken in baking dish.
- Bake (uncovered) at 350 for about an hour, or until chicken is tender.
- Remove from oven when it looks so beautiful you can't stand it.
- Serve with rice and a nice green vegetable.
- The sauce is lemony and delicious, and it's great spooned over the rice.
About Baked Sherry Chicken
Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Hashtags: #mushrooms #DrySherry
