Chicken in Sherry Sauce (Gluten Free)
Ready In: 25 mins
Serves: 6
Ingredients
- 6 chicken breast halves or 6 chicken thighs
- 2 tablespoons olive oil
- 4 tablespoons powdered cream soup (gluten free, see Gluten Free Cream Soup Base (Powdered))
- 1⁄4 cup water
- 1 cup chicken broth or 1 cup water
- 1 (4 ounce) can mushrooms, undrained (I drain and rinse them to reduce sodium)
- 1⁄2 cup golden sherry wine
Directions
- In a large skillet, brown the chicken in the olive oil.
- While the chicken is cooking, prepare the soup base. Mix the powdered soup base with the 1/4 C water in a small pan. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
- Add the mushrooms and the sherry. and pour over the browned chicken to cover.
- Reduce heat and cook until the chicken is tender.
- Serve over cooked rice or noodles.
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