Doubled the mushrooms and used a 15oz can of evap. milk in place of the half-and-half (which is a nifty trick if you want to reduce fat). Also used leftover flour, made with seasoned salt instead of plain, from dredging the chicken in the sauce. Browned the chicken in a cast-iron skillet, then covered and cooked with about 2T of cooking sherry and 2T water for about 10 minutes. Removed chicken, then cooked the mushrooms with a few diced green onions and one large clove of garlic until they were all softened, then added the flour, followed by the milk, cooking until thickened. Put the chicken back in the pan, then placed all in the oven for 30 minutes. Just sprinkled with a little cheese. We ate with noodles; good stuff!
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Doubled the mushrooms and used a 15oz can of evap. milk in place of the half-and-half (which...