Sherry Chicken Breasts W/ Shrooms and Capers
"I threw this together because the ground beef wasn't thawed. I must say I think it turned out rather well and the upside is it's cheap and fast. There were no leftovers. I suppose you could use cream soup but I didn't have any."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 3 lbs flash frozen boneless skinless chicken breasts
- 6 teaspoons capers
- 8 ounces canned mushrooms
- 4 ounces sherry wine
- 1 teaspoon cornstarch
- 2 tablespoons olive oil
- pepper
- 6 ounces cold water
- 16 ounces egg noodles
directions
- Cook chicken in onive oil till juices run clear and no longer pink.
- Mix all other ingredients and pour over chicken.
- Simmer until sauce is thickened to your liking.
- I served this with egg noodles because that's what I had on hand.
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Reviews
-
This was insanly good!! I used chicken leg quarters, chicken broth in place of the water and added sliced Olives. I browned the chicken then placed it in a slow roaster with the rest and cooked about 350 for 30 mins or until chicken is done. OMG this was good. Thanks for sharing! Next time I'll take a picture for this.
RECIPE SUBMITTED BY
I live with my hubby of 16 years and my 2 children. A 16 year old and a 14 year old. I am a martial arts instructor and I own a martial arts school. I also work for a 24 hour Wal-Mart at night as a cashier. I love to quilt and cook. I like to do any outside activities, especially anything on the water. Because of my busy life with 2 teens and my own business and a full time job I like OAMC recipes and anything that can be thrown together quickly but look and taste gourmet. My hubby does not cook so all he has to do is re-heat which saves us a ton of $$$. If I didn't cook he would eat out every night with the kids. I love gadgets, food processors, bread machines, electric skillets, and CROCK POTS (I have 5), anything to make my life easier in the kitchen.
