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Chicken Mostyn

This dish is inexpensive and easy, but it fools lots of people with its blend of "rich" ingredients and hint of sherry.
Course lunch, Main Course, special occasion
Cuisine American, Canadian, firehouse, French, Italian
Keyword chicken, garlic, lemon, saute, wine
Servings 4
Author Firehouse Cooking
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.