Go Back

Sherried Chicken with Mushrooms

Course Main Dish


  • 3 chicken breasts, cut in half horizontally to make 6 pieces
  • salt and pepper
  • ½ cup all-purpose flour
  • 3 tablespoons Vegetable oil
  • 2 tablespoons butter
  • 1 shallot, minced
  • 12 ounces mushrooms, sliced
  • ½ teaspoon dried tarragon
  • 1 tablespoon flour
  • ¾ cup half and half
  • ½ cup sherry
  • 1 can Cream of Mushroom Soup
  • 6 thin slices swiss cheese
  • parsley and green onions for garnish


  • Preheat oven to 350° and spray a 9×13-inch baking dish with cooking spray.
  • Season chicken with salt and pepper and dredge in flour.
  • Heat Vegetable oil in large nonstick skillet. Saute chicken until lightly browned on both sides. (Cook chicken in two batches if necessary.) Transfer chicken to baking dish.
  • Add 2 tablespoons butter to drippings left in skillet and sauté shallot and mushrooms over medium-high heat until mushrooms are brown. Add tarragon, sprinkle with 1 tablespoon of flour and cook 1 minute. Gradually whisk in half and half. Then add sherry and mushroom soup. Check sauce for seasoning and add salt and pepper to taste. Bring sauce to a simmer and remove from heat.
  • Pour sauce over chicken, cover with foil and bake 20 minutes.
  • Top with cheese and broil 1-2 minutes. Sprinkle with parsley and green onion.