| Paprika Chicken with Sherry
4 boneless skinless chicken breasts
salt and pepper
3 tablespoons of vegetable oil
1 can of cream of chicken soup
1 4-ounce can of mushrooms, drained
liquid drained from the mushrooms
4 tablespoons of Sherry
1/2 cup of slivered almonds
paprika | |
Sprinkle chicken with salt and pepper to taste and sauté in oil until browned. Place in a 12x8-inch baking dish; cover with chicken soup that has been diluted with mushroom liquid, Sherry, and mushrooms. Let stand in refrigerator for several hours. Remove from refrigerator and cover with slivered almonds and paprika. Bake at 350 degrees for 45 minutes. Serves 4. |
