This is a comfort food dish that is easy to make and is packed with flavor. The sherry sauce is wonderful that can be served over egg noodles, pasta, or rice. I like to make this meal in my slow-cooker on Sunday to have dinner prepared for a few days as it warms over nicely. I tend to cut my chicken breast into two or three pieces so it will cook faster and everyone can control their portion sizes. I do not care for mushrooms so I will cook them separately in a frying pan with some dry sherry since my husband enjoys them. Also I stored the extras in a separate container. When you are cooking fresh mushrooms they will reduce in size so be careful to not cook them too long. If you are making enough for leftovers, you may want to add your fresh mushrooms when you reheat your meal. Do not use a cooking sherry as it will introduce a lot of sodium into your dish. Where we live a small bottle of dry sherry is not expensive. This recipe is not high in fat; however you could reduce it by using a low-fat or no-fat cream of chicken soup.
1 ½ pounds Chicken, skinless, boneless, cut in half
2 tbsp Unsalted Butter
2 cans 10 ¾ oz Cream of Chicken Soup
1 cup Dry Sherry
2 tsp dried Tarragon
2 tsp dried Rosemary
2 tsp Worcestershire Sauce
1 tsp Garlic, minced
4 ounces mushrooms, sliced
Lawry Seasoned Salt
Place all ingredients in the slow cooker except for the mushrooms. Cook for 2 – 3 hours depending upon your slow-cooker settings. Another option is to slow cook it on the stove top in a heavy braising pan. The real key to this dish is to allow it to cook for hours. Add mushrooms just before serving allowing sufficient time to cook through. Serve over egg noodles, rice, pasta, or with mashed potatoes. I hope you enjoy this dish!