Auntie Charlotte's Cream Chicken & Mushrooms
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2 tbs. butter
4 skinless, boneless chicken
1 1/2 c. sliced mushrooms
1 clove garlic, minced
1 small onion, diced
1 can cream mushroom soup
1/2 c. milk
2 tbs. dry sherry (optional)
1/8 tsp. fresh ground pepper
In skillet, with 1 tbs. hot butter,
cook chicken 10 min., or until brown
on both sides. Remove.
In remaining 1 tbs. butter, cook mushrooms
and onion with garlic until tender
and liquid is evaporated, stirring often.
Add remaining ingredients.
Heat to boiling.
Return chicken to skillet.
Cover and cook over low heat 5 min.
or until chicken is no longer pink,
stirring occasionally. Serves 4.
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