Tonight’s experiment: Chicken in Sherry Cream Sauce. It started as a recipe in Mom’s Updated Recipe Box, one of my “used every week” cookbooks. But I didn’t have the cream of chicken soup the recipe called for, so used some cream of mushroom instead. Then, knowing one daughter really likes mushrooms, I figured I might as well add a can of sliced mushrooms since I was using the mushroom soup anyway. The smell is already driving us crazy!

3-4 boneless skinless chicken breasts

1 Tbs oil

1 Tbs butter

1 onion, sliced thinly

1 small can mushrooms (or use fresh and sautee with the onions)

1/3 cup evaporated milk (nonfat evaporated milk works great in recipes like this!)

1/3 cup sherry

1 can cream soup (mushroom or chicken)

1/2 cup low-fat sour cream

Sautee the chicken breasts in the butter and oil until browned. Remove to a buttered/sprayed 9×9 pan. Sautee the onion until soft. (Add the fresh mushrooms if using so they get sauteed as well.) Put the onion and mushrooms over the chicken. Mix up the soup, sherry, and evaporated milk. Pour over the chicken, onion, and mushrooms. Cover and bake at 325 for 1 hour. Remove the chicken and mix in the sour cream. Spoon sauce over chicken. Serve with rice or egg noodles or mashed potatoes.