Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 4 tablespoons butter, divided
- 8 ounces mushrooms, sliced
- 1/2 cup sherry wine
- 1 cup chicken broth
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup mozzarella cheese, shredded
- Fresh parsley, chopped for garnish
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 350°F (175°C). Season the chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
- Brown the Chicken: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook until golden on both sides, about 3-4 minutes per side. Remove chicken from the skillet and place in a baking dish.
- Cook Mushrooms: Add the remaining butter to the skillet along with the mushrooms. Sauté until the mushrooms are golden and softened.
- Deglaze and Simmer: Pour in the sherry wine and chicken broth, bring to a simmer, and scrape up any browned bits from the pan.
- Create the Sauce: Stir in the cream of mushroom soup and sour cream until the mixture is smooth and well combined.
- Assemble the Casserole: Pour the mushroom sauce over the chicken in the baking dish. Sprinkle with mozzarella cheese.
- Bake: Place in the preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked and the sauce is bubbly.
- Garnish and Serve: Sprinkle chopped parsley over the top before serving for a fresh touch.
- Prep Time: 20 minutes
- Cook Time: 55 minutes