Ingredients
- 5 pounds boneless, skinless chicken breasts,(12)
- 1 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 4 cloves garlic, crushed
- 2 tablespoons flour, plus more for dredging
- 4 tablespoons butter, (divided use)
- 3 tablespoons oil
- 1/2 cup dry sherry
- 2 cups onions, finely minced
- 16 ounces mushrooms,sliced
- 2 cups chicken broth
- 1/2 cup dry white wine
- 8 ounces ham,shredded
- 1 cup green grapes
How to Make
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Step 1: Sprinkle chicken with salt and pepper and spread with garlic.
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Step 2: Dredge in flour.
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Step 3: Heat 3 tablespoons butter and the oil together in a heavy skillet and saute the chicken breasts on both sides until golden.
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Step 4: Remove the breasts to a shallow casserole dish (you may have to do this in several batches).
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Step 5: Pour sherry into skillet and heat through, then pour over the chicken breasts.
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Step 6: Add to skillet remaining 1 tablespoon butter and the onions.
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Step 7: Saute onions until clear and soft.
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Step 8: Add mushrooms and cook for 2 minutes. Blend in 2 tablespoons flour.
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Step 9: Gradually add chicken broth and continue cooking (stirring) until smooth. Don't let the liquid cook away.
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Step 10: Add wine, ham, and salt and pepper to taste.
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Step 11: Pour broth mixture over chicken.
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Step 12: Bake at 350 degrees for 45 minutes.
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Step 13: Stir in green grapes
We hope you enjoy this recipe!
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