London chicken has only three main ingredients, but it’s one of the best chicken dinners you’ll ever eat!
London Chicken: What’s In A Name?
Shakespeare said it, so I guess it must be true.
But all kidding aside, I have no idea why this chicken is called “London Chicken.” My family’s roots are in London England and nothing like this seemed to exist there, but regardless of what it’s called, it’s awesomely delicious.
I have to thank my friend Lori for telling me about this recipe. Lord knows how we got on the topic of cooking (since we were cleaning up in my very-cluttered office), but I’m glad we did.
Lori used to work for Wall Street lawyers about 20-odd years ago, so she didn’t have much time to get a nice dinner on the table when she got home. A friend who worked on the NYSE told her about this recipe.
She remembered the ingredients, but not the amounts, so I went searching on Google. When I found this, she confirmed it was the correct recipe. So thanks to Sheri from Foodista I was able to get the proper amounts of each ingredient.
Canned Or Homemade
One of the three ingredients in this recipe is cream of mushroom soup.
If you are pressed for time, the canned variety will do just fine. However, the homemade condensed soup recipe I’ve been making will give this meal more flavor. The homemade variety has a really great flavor. It’s so good (and easy) that I won’t use the can anymore.
About That Sherry
Lori told me that she remembered the recipe specifically called for cooking sherry.
This is pretty important, so use cooking sherry, i.e. Holland House. The reason being that cooking wines are seasoned–and yes, they contain salt so keep this in mind when it comes to the soup and use a lower-sodium variety; remember, you can always add salt. However, there are other seasonings in cooking wines and I believe this is important for the taste of the sauce.
Even though I have a bottle of (rather cheap) dry sherry just for cooking, I sprung for the cooking variety specifically for this recipe.
I used additional mushrooms in this simply because I had a handful of large creminis left over, but it’s an optional ingredient.
Serve this with a nice jasmine or basmati rice–that was a tip from Lori. The sauce will taste wonderful with rice and especially with either of those varieties!
- 4 boneless skinless chicken breast halves
- 1 can (10.75 oz) cream of mushroom soup -OR- 1 recipe of homemade condensed soup
- 1 cup cooking sherry
- 2 tbs olive oil
- Additional mushrooms, thickly sliced (optional)
- Preheat oven to 350 degrees F.
- Add oil to a large hot skillet and brown the chicken well on all sides.
- In a small bowl, mix the condensed soup and cooking wine well.
- Place the browned chicken in a baking dish (11 x 7 or 13 x 9 depending on the size of the chicken breasts). Pour sauce over the chicken and add extra mushrooms if using.
- Bake for 30-40 minutes, or until chicken tests done (juices run clear or 170 degrees F).
- Nice served with rice.
Adapted from Foodista Yum