Sherried Chicken Recipe
Summary
Preparation Time5 MinDifficulty LevelMedium
Ingredients
| Chicken breast halves | 6 Small, pounded | |
| 2 tablespoons margarine or butter, melted Paprika | ||
| Half and Half | 1/2 Cup (16 tbs) | |
| 1/3 cup dry sherry or dry white wine | ||
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Water chestnuts | 1 Can (10oz), drained | |
| Mushroom | 1 Can (10oz), drained | |
| Seedless grapes | 1 Cup (16 tbs) | |
Directions
1. Arrange chicken breast halves, skin sides up and thickest parts to outside edges, in rectangular dish, 12 x 7 1/2 x 2 inches. Pour margarine over chicken; sprinkle generously with paprika. Cover with waxed paper and microwave on high 16 to 20 minutes, rotating dish 1/2 turn after 10 minutes, until juices run clear; drain.
2. Mix remaining ingredients except grapes; spoon over chicken. Cover tightly and microwave 8 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until sauce is hot. Sprinkle with grapes. Let stand covered 5 minutes. Garnish with parsley if desired.
2. Mix remaining ingredients except grapes; spoon over chicken. Cover tightly and microwave 8 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until sauce is hot. Sprinkle with grapes. Let stand covered 5 minutes. Garnish with parsley if desired.
Chef
