Chicken with Sherry Mushroom Sauce
Ingredients
- 1 1/3 lbs boneless chicken tenders or thighs
- 1 cup light sour cream or plain Greek yogurt
- 1 can Cream of Mushroom Soup
- 1/4 sherry or cooking sherry
- 8-16 ounces sliced Baby Bella mushrooms**
- 1 T unsalted butter
- olive oil
- salt and pepper
- shredded Parmesan cheese for garnish [optional}
Instructions
- Melt butter in skillet over medium high and add a dash of olive oil. Saute mushrooms quickly until juices release and mushrooms turn golden.
- Place chicken pieces in a cooking oil sprayed baking dish and top with mushrooms.
- Mix sour cream [or Greek yogurt] with soup and sherry, and season with a little salt and pepper.
- Cover chicken and mushrooms with sauce. Cover dish and refrigerate for up to 1-2 days before baking if desired.
- Bake covered at 275 for 3 hours. Serve over pasta* or rice. Garnish with Parmesan. Serves 4
Notes
*an easy way to cook pasta is to bring salted water to a roiling boil, add pasta and stir. Cover pan and turn off burner. Leave covered pan on hot burner until you are ready to serve. Drain pasta and plate. Pasta will be perfectly cooked.
**mushrooms are full of water and cook down, so use as many as you like. I used 1/2 lb and wished I had used more~ Don’t use canned mushrooms if possible, they won’t give off the flavor and tend to be rubbery.