Chicken Mostyn
This dish is inexpensive and easy, but it fools lots of people with its blend of “rich” ingredients and hint of sherry.
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Rate
Servings: 4
Cost: $$
Ingredients
- 4 chicken breast halves skinned and boned
- 1 10 ounce can cream of mushroom soup
- 1/4 cup dry sherry
- 1 teaspoon garlic salt
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon white pepper
- 1 16 ounce can early peas drained
- 1 4 4 ounce can sliced mushrooms in liquid
Instructions
- Trim the fat and tendons from the chicken, rinse and pat dry.
- In a medium nonstick frying pan, poach the chicken breasts in water for about 10 minutes, or until fully cooked.
- Drain and break into large bite-size pieces, set aside.
- In a medium sauce pan, combine the soup and sherry over medium heat until smooth (about 2 minutes).
- Add the garlic salt, basil, oregano and white pepper.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer, uncovered, for 15 minutes, stirring often.
- Add the chicken pieces, peas and mushrooms.
- Continue to simmer 5 minutes more, or until warmed through.
- Serve immediately over hot egg noodles or rice.