Sherried Chicken

Name: Sherried Chicken
Ingredients: 4 large boneless skinless chicken breast halves, fat discarded,washed,and patted dry; seasoning salt; fresh ground black pepper; 4 tablespoons butter; 1/2 cup good quality dry sherry (NOT cooking sherry!); 1 (10 ounce) jar button mushrooms, liquid reserved,about; unseasoned chicken broth or water, as needed; 1 package dry chicken gravy mix; 1 cup sour cream; hot cooked rice or mashed potatoes, as accompaniment

10 ingredients

10 steps

Ingredients

4 large boneless skinless chicken breast halves, fat discarded,washed,and patted dry
seasoning salt
fresh ground black pepper
4 tablespoons butter
1/2 cup good quality dry sherry (NOT cooking sherry!)
1 (10 ounce) jar button mushrooms, liquid reserved,about
unseasoned chicken broth or water, as needed
1 package dry chicken gravy mix
1 cup sour cream
hot cooked rice or mashed potatoes, as accompaniment

Directions

1

Lightly sprinkle chicken with seasoned salt and pepper, and brown on both sides in butter in Dutch oven over medium-high heat.
2

Add sherry and liquid from mushrooms, cover, and bake at 350 degrees F for 30 minutes or until chicken is tender and cooked through.
3

Remove chicken to serving dish.
4

Measure pan juices and add water or broth as necessary to make 1-1/4 cups.
5

Carefully blend liquid and chicken gravy mix in Dutch oven.
6

Bring to a boil, reduce heat, and simmer uncovered for 5 minutes or until thickened, stirring constantly.
7

Blend in sour cream, and add mushrooms.
8

Heat, but do not allow to boil!
9

When sauce is smooth and hot, pour over chicken breasts.
10

Serve with fluffy rice or mashed potatoes.