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Chicken and Mushrooms


2 boneless thigh pieces (per person)
1 can of cream of mushroom soup
4 tablespoon of sherry (dry of sweet)
5 button mushrooms (sliced)
1 tablespoon oil

Heat oil in a frying pan, add chicken pieces and brown. Drain the oil from the pan and return to heat, add soup and sherry, stir well. Place a lid on the pan, reduce heat to a simmer, let it simmer for 20 minutes, then taste to see if it needs more sherry, you can add as much as you like... but dont over do it ! Add mushrooms and simmer a further 5 mins ... then serve with veges of your choice!




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.