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Chicken & Mushrooms



Heat 1 tablespoon margarine and 1 tablespoon oil in iron skillet.
Brown chicken.
Remove and set aside.
Add mushrooms to pan and add 3 tablespoon of sherry.
Saute for about 10 minutes.
Add soup.
Add 1/2 can-1 can water.
Add 1/4 cup sherry and stir well.
Heat until smooth.
Add garlic, garlic salt, pepper and chicken and cover.
Cook on low for 20-30 minutes.
Serve over rice.