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Sherried Chicken

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  Chicken breast halves 2 Pound (6 Small Sized)
  Margarine/Butter 2 Tablespoon, melted
  Paprika To Taste
  Half and half 1⁄2 Cup (8 tbs)
  Dry sherry/Dry white wine 1⁄3 Cup (5.33 tbs)
  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Canned mushroom stems and pieces 4 Ounce, drained (1 Can)
  Seedless grapes 1 Cup (16 tbs)

1. Arrange chicken breast halves, skin sides up and thickest parts to outside edges, in rectangular dish, 12 x 7 1/2 x 2 inches. Pour margarine over chicken; sprinkle generously with paprika. Cover with waxed paper and microwave on high 16 to 20 minutes, rotating dish 1/2 turn after 10 minutes, until juices run clear; drain.
2. Mix remaining ingredients except grapes; spoon over chicken. Cover tightly and microwave 8 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until sauce is hot. Sprinkle with grapes. Let stand covered 5 minutes. Garnish with parsley if desired.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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