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Sherry Chicken Breasts W/ Shrooms and Capers

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“I threw this together because the ground beef wasn't thawed. I must say I think it turned out rather well and the upside is it's cheap and fast. There were no leftovers. I suppose you could use cream soup but I didn't have any.”
READY IN:
30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook chicken in onive oil till juices run clear and no longer pink.
  2. Mix all other ingredients and pour over chicken.
  3. Simmer until sauce is thickened to your liking.
  4. I served this with egg noodles because that's what I had on hand.

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