Chicken and Mushrooms in a Silky Wine Sauce

By Sharon Feldman

Serves: 4

Ingredients:

• 1 package of chicken cutlets (or 4 nice size)
• 1 stick unsalted butter
• 1 can golden mushroom soup
• ½ can cooking sherry
• 4 -5 cloves garlic, minced
• Fresh mushrooms diced

Directions:

Melt the stick of butter with garlic under a low flame. Put the chicken in until it turns white (it will not be cooked through).

In a medium bowl, mix the mushroom soup and sherry.

Once chicken is white, remove and slice into bite size pieces. Put the chicken in an oven proof baking dish. Add the mushrooms.

Pour the garlic and butter into the bowl with the soup and sherry. Mix thoroughly. Pour over the chicken and mushrooms.

Bake covered in a 350-degree oven for one hour. Remove. Plate over rice. Add glazed carrots as a nice side.