Ingredients
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3 tablespoons butter
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1 (12 ounce) can mushrooms (save liquid and add 1 t chicken granules to mushroom liquid)
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1/2 teaspoon pepper
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1 teaspoon garlic powder
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1 tablespoon parsley flakes
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2 tablespoons beau monde seasoning (to taste)
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1/2 cup cooking sherry
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1 lb boneless skinless chicken breast, cut up in chunks
Instructions
- Brown chicken in butter.
- Sprinkle with pepper, garlic, parsley flakes and beau-monde seasoning. Season to your liking using more or less of the spices listed.
- Add mushrooms, mushroom liquid and 1/2 cup cooking sherry. I sometimes use 1 cup cooking sherry because we like a lot of the juice to serve over the rice. I may also add some extra mushrooms, too, because my family loves mushrooms.
- Bring to a boil.
- Cover and cook on medium-low heat for 20 minutes.
- Serve over rice.