Quick Sherried Chicken
Quick and easy chicken in a sherried mushroom sauce. Serve over hot cooked rice or buttered noodles.
1 whole chicken, cut up
2 tablespoons vegetable oil
1 (10.75-ounce) can cream of mushroom soup
1/4 cup dry sherry
1 large onion, chopped
- In a large skillet, brown chicken in oil. Drain excess oil.
- Stir in undiluted soup, sherry, and onions. Cover, and simmer for 30 minutes or until done. Stir occasionally.
Makes 6 servings.