1 Review

This was a very tasty dinner that was relatively easy to make. I used 2 lbs. of boneless, skinless chicken breasts and followed the cooking directions noted in Step 14. I made this exactly as posted, adding 4 tablespoons of flour for a thicker sauce, as suggested. I also added the optional mushrooms. I really didn't get a pronounced flavor of either garlic or sherry, but we still enjoyed our meal. Thanks for sharing. Made for Fall PAC 2012.

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JackieOhNo! November 07, 2012
Garlic-Sherry Chicken