"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sherry Chicken Recipe

  Tried it? Rate this Recipe:


This recipe for Sherry Chicken, by , is from Bunco Cookbook part 2 Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristen Meers
Added: Sunday, October 4, 2009


6 boneless, skinless chicken breasts
salt and pepper
4 Tbs. butter
1 can cream of chicken soup
1 can cream of mushroom soup
2/3 cup chopped onions
1 cup slivered almonds (optional)
1/2 cup cooking sherry
1/2 tsp. dried rosemary
1/2 tsp. dried basil

Rinse chicken breasts and pat dry.
Place in 9 x 13 casserole dish
Sprinkle with salt, pepper, and paprika.
Melt butter in saucepan.
Stir in remaining ingredients and stir.
Pour over chicken breasts.
Cook on 350 for one hour.
Serve with rice.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!