Chicken in Sherry Cream Sauce
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
 
Ingredients
  • Artichokes – 2 8oz cans (in water, not oil!), drained
  • Mushrooms – 1lb; sliced, washed
  • Chicken – 5 breasts, cut in half
  • 1.5 cups chicken broth
  • ½ cup cream
  • ½ cup milk
  • ¼ cup sherry
  • 3 TB butter
  • 4 TB flour
  • Bread crumbs
  • Parmesan Cheese, grated or shredded
Instructions
  1. Preheat oven to 350
  2. Butter or oil a casserole dish (8×12) – I use olive oil.
  3. Layer the mushrooms and artichokes in the bottom of the dish.
  4. Precook the chicken in sherry – I basically  sautée it in sherry until it looks cooked on the outside and I tend to trim it well, and cut into tenders.
  5. Layer the chicken in the pan on top of the artichokes and mushrooms.
  6. Add to the sherry:  broth, cream, milk, salt & pepper to taste, and butter, and bring to boil.   I added a little more sherry at this point because I used it to rinse the rest of the cream and milk from the measuring cup.    Feel free to vary proportions to taste.
  7. Whisk in the flour a tablespoon at a time to thicken the sauce, but you want sauce, not gravy, so not too much!
  8. Pour liquid over the chicken and artichokes.
  9. Add a layer of breadcrumbs (I use unseasoned panko ones)
  10. Add a layer of parmesan cheese.
  11. Bake the whole thing at 350 for 30 minutes
  12. Serve over rice.
Recipe by Betor Family News at http://www.betor.org/2011/10/27/chicken-in-sherry-cream-sauce