This is a recipe that comes from my grandmother and it’s a favorite in our house. This Sherried Chicken is comfort food at it’s finest and I can’t think of anything more fitting to share with you all this week as many of us are getting hit with snow and freezing cold temperatures.
There are a lot of people on my dad’s side of the family and my grandmother has made this dish for all of us on several different occasions. It’s perfect for entertaining a crowd and the recipe can easily be doubled or even tripled. This is a meal I like taking to new moms as it’s easy to prepare and can be assembled ahead of time. Serve over brown rice and a simple salad or a green veggie for a well-balanced and healthy meal.
Instead of using a can of cream of mushroom soup like my grandmother’s recipe calls for I made my own homemade version for a healthier alternative. When making this avoid using cooking sherry and instead find a bottle of sherry located next to the other wines in your grocery store for the best flavor. This dish cooks low and slow in the oven resulting in tender and juicy chicken breast. The creamy mushroom sauce blanketed over a bed of rice is what I love most about this dish and what “feel good” food dreams are made of.
- 4 chicken breast
- 4 slices Swiss cheese
- ½ cup dry sherry
- ¾ cup dry herb stuffing mix
- 2 tablespoons butter
- 2 tablespoons canola oil
- ¼ cup whole wheat flour
- ¼ teaspoon salt
- 2-3 fresh mushrooms, chopped
- 10 oz. milk
- Arrange chicken breast in a large baking dish. Add a slice of Swiss cheese over each breast.
- Meanwhile heat butter and oil in a saucepan over medium heat. Add flour and salt stirring to make a roux ( Sauce will begin to thicken, 3 minutes). Add chopped mushrooms and cook another minute. Add in milk and stir till soup has thickened. Remove from heat. Add in sherry and stir.
- Pour the mushroom soup mixture over the chicken. Sprinkle the top thoroughly with the herb stuffing mix
- Bake uncovered 1½ hours at 300 degrees or till chicken is tender and done.