Quick Sherry Chicken

Quick Sherry Chicken

2 Reviews 2 Pics
Recipe by  CHRISTYJ

“Simple and easy! Serve with rice or pasta.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large skillet, brown chicken in oil. Pour excess oil off.
  2. Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.

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Reviews (2)

Rate This Recipe


Good flavor, very simple but not enough sauce for serving with pasta. We used boneless chicken breast cut in smaller portions, added fresh mushrooms , salt, pepper and left out the onions then simmered about 20-25 minutes until chicken was done and & sauce was thickening up. We would do this again and double the sauce and perhaps toss in some asparagus.

Joey Joan

Joey Joan

Both my husband and I loved this dish. The only thing I did differently was to use my own cream of mushroom soup and I baked the dish covered at 350 for 45 mins and let it sit for 15 mins. instead of simmering this made for less reduction of the sauce.

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Amount Per Serving (6 total)

  • Calories
  • 537 cal
  • 27%
  • Fat
  • 36.2 g
  • 56%
  • Carbs
  • 13.7 g
  • 4%
  • Protein
  • 37 g
  • 74%
  • Cholesterol
  • 142 mg
  • 47%
  • Sodium
  • 524 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Swiss Sherry Chicken


next recipe:

Vinegar Chicken