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1
Preheat oven to 350F.
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2
Spray 13x9 baking dish or casserole dish with non-stick spray & set aside.
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3
Wash & pat dry chicken (or pork).
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4
The original recipe calls for chicken breasts, I used chicken tenders because that's what I had on hand, but this would also be great with pork chops/steaks.
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5
Salt & pepper both sides of meat, then coat in flour shaking off excess.
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6
In a large fry pan, brown meat in olive oil just until brown.
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7
It does not need to be cooked all the way through as it will finish cooking in the oven.
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8
Remove browned meat to casserole dish & set aside.
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9
In same fry pan, melt butter and saute onions until soft.
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10
Add garlic & mushrooms and saute 1-2 minutes more until garlic is fragrant.
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11
Stir in sherry (or wine) and saute about 5-10 minutes to cook off alcohol and reduce down about half.
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12
You can substitute chicken stock or water for non-alcoholic version.
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13
Stir in mushroom soup.
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14
Using same can measure out heavy cream and add to pan.
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15
Pour soup mixture over meat in casserole dish and cover with foil.
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16
Bake for about 20 minutes to finish cooking meat.
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17
Remove foil and top each piece of meat with cheese and back another 5-10 minutes or until cheese is melted and starting to brown.
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18
To serve - spoon additional gravy over meat.
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19
Enjoy.
