Chicken Charlotte

Quite a while back, somewhere in the brisk season of autumn ending, and winter whispering its nearness, we were over at the next door neighbors sharing a meal. Fritz and Char [affectionately they are called, grown up names Francis and Charlotte] have tended to us ever since we moved in our home over 4 years ago. They are a godly older couple who we respect and adore very much, and they have chosen to pour wisdom and love into us, and we are so thankful. Char is always dropping off homemade goodies or freshly picked fruit at my door, they have opened their pool up to us every summer, and Fritz is full of scripture and knowledge and a heart for the Saviour that we want to emulate in our own lives. 

One evening they had us over and Char made this delicious comfort food, I don't even know what it was called, but I remember chicken, and cream of something, and a secret flavor that later I learned was sherry cooking wine, and it was just so ooey and gooey, and it's the kind of meal that warms your insides and tastes like a Sunday afternoon. I asked her how to even make something like that, she assured me it was super easy, but this is coming from a seasoned cook with years of experience, so I was skeptical, and intimidated to try and make it. 

Time passes, here it is, what, almost two autumns later, and I am tinkering around in my own kitchen, trying out new recipes, testing, tasting, experimenting, and I had bought all these ingredients for a new recipe I wanted to try, and low and behold, one of the ingredients is-you guessed it-sherry cooking wine! I never even put two and two together until we had feasted on the meal and it tasted so delicious and savory and familiar, when it all came rushing back-we were eating Char's recipe!! 

So, I am not exactly sure if it is ingredient for ingredient her recipe, but it tastes pretty dern close, and I thought I would pay tribute to sweet Charlotte by naming this meal after her. 

It is a little on the savory side, which I don't mind, but that would be my only reservation. The chicken is yummy and given added flavor by pan frying it in the beginning, and then later baking in the oven. I love the gravy with mushrooms sauteed in butter, and that sherry cooking wine? I think it really makes the dish. 

Go ahead, give it a try and let me know if you enjoy it! I sure hope so!

you'll need:

• 4-6 small boneless chicken tenders, or 3 large boneless breasts, cut horizontally, 
• 1/3 cup of flour
• 3 tablespoons canola oil
• 2 tablespoons of butter
• 1 [6 oz] small can of sliced mushrooms
• 1 tablespoon oregano
• 1/2 cup of sherry wine
• 1 small can of condensed cream of mushroom soup
• 1/2 cup whole milk, [I just used 2%]
•  Muenster cheese slices
• 3 tablespoons parsley
• Salt and pepper to taste

Preheat oven to 350 degrees.

Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.

Add oil to frying pan and brown chicken in batches on both sides. [You don’t need to worry about cooking the chicken completely, we're popping it in the oven anyways]. Place the chicken in a 9×13 baking dish.

Drop butter into the frying pan and let it melt a bit. Add mushrooms, season with salt, pepper, and oregano and  brown mushrooms until golden. [favorite part] Add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and heat/mix well.

Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese.[Char didn't do this, but the recipe I stumbled across had this, and I am glad that I followed; its worth it] 

Place chicken back in oven uncovered and broil for 1-2 minutes to brown the cheese. Remove from the oven and set aside to cool.

Top with parsley and serve.

p.s you're gonna have extra glorious gravy, so I remember Char making a pot of noodles, and I did the same and you can spoon it over the top and it is delicious..