Mushroom Sherry Chicken

Mushroom Sherry Chicken Recipe

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Paula Forman


Best served with rice pilaf

★★★★★ 1 vote
30 Min
45 Min


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chicken breasts, boneless and skinless cut into bite size pieces
1 c
flour seasoned with garlic powder, salt and pepper
1 lb
fresh mushroom, sliced
3 Tbsp
6 Tbsp
butter, unsalted
3/4 c
cooking sherry
2-3 Tbsp
soy sauce
2 Tbsp
lemon juice
1/2 tsp

How to Make Mushroom Sherry Chicken


  • 1Coat chicken pieces in seasoned flour mixture
  • 2brown in 2-3 Tlbs butter
  • 3drain on paper towel
  • 4put in 9x13 baking dish
  • 5bring 6 Tlbs butter, sherry, lemon juice, soy sauce, ginger to a boil and pour over chicken
  • 6cover and refrigerate until next day (for best results) or until dinner
  • 7when ready to bake put mushrooms on top
  • 8bake at 325 degrees for 45 minutes or until tender
  • 9after about a 1/2 hour stir so that the mushrooms will have sauce on them
  • 10continue baking until done

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About Mushroom Sherry Chicken

Course/Dish: Chicken, Other Main Dishes

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