Mushroom Sherry Chicken

Mushroom Sherry Chicken

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Paula Forman


Best served with rice pilaf


★★★★★ 1 vote

30 Min
45 Min


  • 6
    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


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

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About Mushroom Sherry Chicken

Course/Dish: Chicken Other Main Dishes

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