Chicken in a sherry sauce

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Prep time:

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Serves: 4

By 3littleboys



  • 1 onion

  • 2 chicken breast

  • 4 sticks celery

  • 1 tin cream of chicken soup

  • 8 (or more) mushroom

  • 60ml sherry

  • 60ml port

  • 2 cloves garlic


  1. Chop the onion, garlic, mushrooms & celery, and cube the chicken. Sauté these five together with a little olive oil.
  2. When the onions are translucent and the chicken looks cooked add the chicken soup, and a nice slug of sherry.
  3. Cook, covered, on low for 15 mins. If it looks like it's going to dry out too much add a bit of water.
  4. Add salt & pepper to taste.
  5. Serve over rice or noodles, with your favourite green veggie on the side.

Additional Information

  • Can Freeze

  • Make Ahead

  • Chicken

  • Nut Free

  • Egg Free

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  • 3littleboys 25/01/08 13:38

    This is a really easy recipe with things I usually have in the fridge or freezer. The addition of sherry transforms it from dull to interesting. We tried it as an experiment and now it's a regular feature of our menu. Kids can help by chopping mushrooms with a butter-knife