Silky Non-Traditional Coq Au Vin
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By Sharon Feldman
This is my sister’s recipe. It’s simple and delicious. This sauce is yummo!
Serves: 4
Ingredients:
- 1 package of chicken cutlets (4 nice size pieces)
- 1 stick unsalted butter
- 1 can golden mushroom soup
- ½ cup cooking sherry
- 4 -6 cloves garlic, minced
- Fresh mushrooms diced
Directions:
Melt stick of butter with garlic under a low flame. Put chicken in until it turns white (it will not be cooked through).
In a medium bowl, mix the 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 45 minutes to an hour. Put over rice. Add glazed carrots as a nice side dish.
