CHICKEN IN SHERRY CREAM SAUCE WITH RICE PILAF

CHICKEN IN SHERRY CREAM SAUCE WITH RICE PILAF image

Yield 4 people

Number Of Ingredients 8

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Near East Rice Pilaf
4 boneless skinless chicken breasts
1 can Cream of Chicken soup
1/2 c. sour cream
1/4 c. sherry (Cooking sherry from the grocery store or cream sherry from the liquor store)
1 c. sliced mushrooms
1/2 onion - diced
1 TBS butter

Steps:

Preheat oven to 350 degrees 1. While rice is cooking, melt butter in a saute pan over med-hi heat. Add sliced mushrooms and onion and saute until onions are soft and translucent (about 6-7 minutes) 2. Mix onions, mushrooms, sour cream and sherry together in a bowl. 3. Place chicken breasts in a glass casserole dish and smother in the cream mix. 4. Bake at 350 degrees for 1 hour. 5. Prepare rice pilaf in the last 30 minutes of baking time. Serve with rice pilaf.