Sherried Chicken
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A home-kitchen version of sherried chicken, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 8 boneless chicken breasts
- 1 1/2 sticks butter
- salt and pepper
- 2 cans cream of mushroom soup
- 2 chicken bouillon cubes
- 1/2 c. warm water
- 1/2 c. cooking sherry
- hot, cooked rice
Method
Put chicken in oblong dish or pan, skin side up.
Bake, uncovered, at 400° for a few minutes.
Dissolve bouillon in water. Stir in soup and sherry.
Pour over chicken.
Cover with foil and cook at 250° for 4 hours.
Serve over rice.
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