Creamy Mushroom Sherry Chicken
Creamy mushroom sherry chicken is a lightened recipe combining perfectly tender chicken smothered in an irresistibly creamy mushroom sauce.
Servings: 4 Servings
Calories: 432kcal
Ingredients
Chicken
- 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
Mushrooms
- 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
Chicken
- To start, preheat the oven to 350 degrees. Then, take an 8 x 10 casserole dish and place 2 tablespoons of olive oil inside.
- Mix together the flour, garlic powder, black pepper, and salt.
- Coat the chicken with the flour mixture and place the chicken in a casserole dish. Place in the oven and bake for 30 minutes.
- Flip the chicken over and bake for 45 minutes.
Sherry Mushroom Sauce
- Wash and slice the mushrooms.
- Heat 1 Tablespoon of olive oil in a sauté pan.
- Cook the mushrooms, the sauté pan, and let them brown and soften for around 4 to 5 minutes.
- Add salt, pepper, and 1 Tablespoon of sherry. Stir until the sherry has evaporated. Then, remove the mushrooms from the heat.
- Add cream of mushroom soup, milk, and a ⅓ cup of sherry, to the pan with the mushrooms and gently stir until combined.
- Pour the sherry mushroom sauce over the cooked chicken.
- 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.
- Serve with rice, cauliflower rice, or pasta. ENJOY!!!!
Nutrition
Calories: 432kcal | Carbohydrates: 16g | Protein: 44g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 1899mg | Potassium: 903mg | Fiber: 1g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 2mg