Sherried Chicken with Mushrooms
Sherried Chicken with Mushrooms is covered in a wonderfully creamy and cheesy sauce. This baked chicken dish is comfort food at its best.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 398kcal