Creamy Mushroom Sherry Chicken

🧂 Ingredients

• 1 ½ Pounds Skinless Chicken Breast

  About 2 Large Chicken Breast
• ¼ Cup Flour
• ½ teaspoon Garlic Powder
• ½ teaspoon Black Pepper
• ½ teaspoon Salt
• 2 Tablespoon Olive Oil
• 1 Pound Mushrooms

  Shiitake or Baby Bella
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• 1 Tablespoon Sherry
• ¼ teaspoon Black Pepper
• 1 Can Fat-Free Cream of Mushroom Soup
• 1 Cup Milk

  we use 1% milk
• ⅓ Cup Sherry

Instructions

• 1 To start, preheat the oven to 350 degrees. Then, take an 8 x 10 casserole dish
  and place 2 tablespoons of olive oil inside.
• 2 Mix together the flour, garlic powder, black pepper, and salt.
• 3 Coat the chicken with the flour mixture and place the chicken in a casserole
  dish. Place in the oven and bake for 30 minutes.
• 4 Flip the chicken over and bake for 45 minutes.
• 5 Wash and slice the mushrooms.
• 6 Heat 1 Tablespoon of olive oil in a sauté pan.
• 7 Cook the mushrooms, the sauté pan, and let them brown and soften for around 4 to
  5 minutes.
• 8 Add salt, pepper, and 1 Tablespoon of sherry. Stir until the sherry has
  evaporated. Then, remove the mushrooms from the heat.
• 9 Add cream of mushroom soup, milk, and a ⅓ cup of sherry, to the pan with the
  mushrooms and gently stir until combined.
• 10 Pour the sherry mushroom sauce over the cooked chicken.
• 11 Place the baking dish with the chicken and mushroom sauce back in the oven. Bake
  for an additional 20 minutes or until the sauce is bubbling.
• 12 Serve with rice, cauliflower rice, or pasta. ENJOY!!!!

Nutrition Info