- 4 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
- 1/3 cup of flour
- 2 tablespoons vegetable oil
- 2 tablespoons of butter
- 1 (8 oz) container of sliced fresh mushrooms
- 1/2 cup of sherry
- 1 small can of cream of mushroom soup
- 3 tablespoons chopped fresh parsley for garnish
- Salt and pepper to taste
Preheat
oven to 180C/350F/Gas 4
Season
both sides of the chicken with salt and pepper, dredge lightly in flour to coat
both sides. Shake off excess.
Add oil to frying pan and brown chicken in
batches on both sides. You don’t need to cook the chicken completely. It
will finish cooking in the oven. Transfer the chicken to a baking dish.
Add the butter to the frying pan and let it
melt over medium high heat. Add mushrooms, season with salt and pepper and
brown mushrooms until golden. Then add the sherry and cook for another
minute or two. Add the creamy mushroom soup and mix well.
Pour
sauce over the chicken breasts, cover with foil and bake in oven for about 30
minutes.
Remove
from oven and top each piece of chicken with one slice of cheese. You
can fold the cheese in half if it is too wide for the breast.
Place
the chicken back in oven uncovered and bake for 10 minutes to brown the cheese.
Top
with chopped fresh parsley and serve.
