Yield
8 servings

How to Make It

Step 1

Soak chicken in sherry 1 hour; drain well, and set aside. Discard sherry.

Step 2

Melt 2 tablespoons butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Add reserved chicken, and stir well.

Step 3

Sauté mushrooms in remaining butter in a small skillet 3 to 5 minutes. Add mushrooms, parsley, salt, and pepper to chicken mixture; stir well. Divide chicken mixture among 8 scallop shells or ramekins. Top with breadcrumbs. Bake at 375° for 25 minutes or until lightly browned.

Oxmoor House Homestyle Recipes

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