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Ingredients
- 3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
- 1/3 cup flour
- 3 Tbsp. veg oil
- 2 Tbsp butter
- 1 (8oz) container fresh mushrooms, sliced (I like more)
- 1/2 cup sherry wine
- 1 can condensed cream of mushroom soup
- 1/2 cup whole milk
- 6 slices muenster cheese
- 3 Tbsp chopped fresh parsley (as garnish)
- salt and pepper to taste
Details
Preparation
Step 1
Preheat oven to 350 degrees. Maybe it should be higher? Ask Jill what she does. Season both sides of chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake of excess. Add oil to frying pan and brown chicken in batches on both sides. You don't need to cook the chicken completely. It will finish cooking in the oven. Transfer chicken to a 9x13-inch baking dish.
Add the butter to the frying pan and let melt over medium-high heat. Add mushrooms, season with salt and pepper and brown till golden. Add sherry wine, cook for a minute or two, then add cream of mushroom soup and combine well.
Pour sauce over chicken breasts, cover with foil and bake about 30 minutes. Remove from oven, top each piece of chicken with a slice of cheese.
Place chicken back in oven, uncovered. Broil 1-2 minutes to brown cheese.
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