Sherry Cream Chicken

Cooking Instructions:

Thaw in refrigerator

1. Thaw in refrigerator
2. Remove chicken from bag, set on plate & pat chicken dry.
3. In large sauté pan over med high heat, spray pan with nonstick and sear chicken breasts on each side 3-4 min. Remove chicken from pan and set aside.
4. Add mushroom bag to pan and sauté 3-4 minutes, tossing occasionally.
5. Pour in sherry sauce and bring to boil. Simmer 4-5 minutes.
6. Add Alfredo and onion mixture, stir to blend. Add chicken and bring to boil.
7. Reduce heat to low, cover and simmer 15-20 minutes.
8. Uncover and turn off heat. Remove chicken from pan and place on serving platter.
9. Add cheese mixture to sauce. Stir till well blended, and pour over chicken. Serve.

Serving Suggestion: Pappardelle nests

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough heating cooking