Sherried Chicken with Mushrooms is covered in a wonderfully creamy and cheesy sauce. This baked chicken dish is comfort food at its best.

Sherry, chicken, and mushrooms are a match made in heaven. With a creamy sauce and some swiss cheese melted on top, you’ll have a hard time not going back for seconds. Serve with some rice and a side salad and this is a meal that will keep your kids seated around the dinner table.

Sauteed and then Baked

The chicken is first browned in a pan and then covered in sauce and finished in the oven. As a last step, it is covered with swiss cheese slices and broiled. Since it mainly cooks in the oven, it’s really not that difficult to throw together.

Ingredients Needed
Chicken breasts- boneless, skinless. Since chicken breasts are so large these days, I cut each one in half horizontally to form 2 thinner pieces. This way you have 6 servings.Vegetable oil and butterShallot- finely diced sweet or yellow onion can be substituted.Mushrooms- white or cremini.Tarragon- I use dry, but fresh can be used instead. Rosemary can be substituted.Half-and-Half- use equal parts milk and heavy cream if you don’t have half-and-half.Sherry1 can Condensed Cream of Mushroom SoupSwiss Cheese- for a milder flavor, use baby swiss.

What Type of Sherry To Use

Be sure to use a real sherry from the liquor store and not that overly salted stuff they call sherry at the grocery store. And don’t use dessert sherry. It wil...