Baked Sherry Chicken

ali Bresnahan


a really good "company" chicken dish, tastes as good as it looks.


★★★★★ 3 votes

30 Min
1 Hr


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2-3 lb
chicken, cut in serving size pieces
1/2 stick
1/2 c
onion, chopped
1/2 lb
mushrooms, sliced
1 can(s)
cream of mushroom soup, undiluted
3/4 c
dry sherry
1 Tbsp
parsley, chopped
1 tsp
1 tsp
2 or 3
lemon slices

How to Make Baked Sherry Chicken


  • 1Preheat 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.
  • 2Add 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.
  • 3Let it cook a little longer, stirring often, till everything looks beautiful.
  • 4Add soup, sherry, seasonings, and lemon slices. Blend thoroughly, bring to a simmer.
  • 5Pour over chicken in baking dish.
  • 6Bake (uncovered) at 350 for about an hour, or until chicken is tender.
  • 7Remove from oven when it looks so beautiful you can't stand it.
  • 8Serve with rice and a nice green vegetable.
  • 9The sauce is lemony and delicious, and it's great spooned over the rice.

Printable Recipe Card

About Baked Sherry Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Hashtags: #mushrooms, #DrySherry

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