Recipe of the Week: Gomma’s Mushroom Chicken in Sherry

This was an old a Rawles family favorite.

Ingredients
  • 4 Large Chicken Breasts, skinless (or substitute 6 small skinless breasts.)
  • 1 Can Cream of Mushroom Soup
  • 1 C Sour Cream
  • 1/2 C Cooking Sherry
  • 8 Ounces Sliced Mushrooms
  • Paprika, to taste.
Directions
  • Put Chicken in a large, lightly-greased rectangular baking dish.
  • Mix together the soup, sour cream, mushrooms and sherry, in a large bowl. Then pour over the chicken breasts. Sprinkle with paprika.
  • Bake uncovered at 375 F for 1 hour to 1-1/2 hours, until juices run clear.
Notes and Serving Suggestions

I usually serve this over a bed of steamed rice. Typically, we also serve it with a steamed vegetable side dish.

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2 Comments

  1. IMHO sherry adds nothing good to food. If you don’t know it’s there you think “uh oh these leftovers have gone bad”. It’s just a strange non-food taste. I have similar issues with Indian food. I try to like it but either the garlic or the cardamom or some other spice tastes like they spilled the whole bottle in it by mistake. For me the trick to making a good meal is subtly. I do believe that bourbon can add flavor to barbecue. Of course taste is so individual. Anyway I would try this recipe and leave out the sherry.

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