Sherried Chicken Breasts

This recipe came out of a church cookbook my Mom gave me many years ago. I didn’t know what Sherry was and wasn’t even old enough to buy it when I first made it, so I bought cooking Sherry at the grocery store.  BIG MISTAKE! YUCK! Go ahead splurge on a bottle… drink it if you like it, but save a cup for the San Francisco Chops. It is so easy and tastes delicious.
6 servings
6 boneless skinless chicken breasts
2-4 Tablespoons olive oil for frying
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
1 – 10 ¾ ounce can condensed cream of mushroom soup
½ soup can water
4 oz. fresh button mushrooms, sliced
⅓ soup can sherry – NOT USE COOKING SHERRY
1. Heat oven to 350°. In a small bowl mix the soup and water together, set aside.
2. Trim fat from chicken. Heat the oil in a heavy skillet; brown chicken until golden. Remove the chicken and arrange in a 9- x 13-inch baking dish. Sprinkle with marjoram and thyme.
3. If necessary, add a little more oil to the pan and sauté the mushrooms. Add the soup mixture scraping and deglazing the pan.
4. Pour sherry over the chicken. Pour soup mixture over the chicken. Cover with foil. Bake 45 minutes.
5. Remove cover. Check to see if there is enough liquid. Bake about 15 minutes longer or until chicken is brown, very tender and sauce is golden.

Serve with wild rice or green noodles and garnish with fresh fruit such as strawberries, kiwi, and star fruit.

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