As an Amazon Associate I earn from qualifying purchases.
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.
Thanks Friend!
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.
Some Extras
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!
The Recipe
London Chicken
Ingredients
- 4 boneless skinless chicken breast halves
- 10.75 oz can cream of mushroom soup -OR- 1 recipe of homemade condensed soup cream of mushroom soup -OR- 1 recipe of homemade condensed soup
- 1 cup cooking sherry
- 2 tbsp olive oil
- Additional mushrooms thickly sliced (optional)
Instructions
- 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.
Nutrition
Adapted from Foodista
Marisa Franca @ All Our Way says
I would agree with you that the recipe is probably delicious but I don’t think I’d give my worst enemy cooking sherry. We always buy the drinkable stuff to add to our cooking. Now, that being said — I would go for the homemade soup. Would the recipe be ruined by using the cooking sherry? *shudder*
Marisa Franca @ All Our Way recently posted…Italian Peas with Mushrooms | A Special Family Easter Tradition
Judith Hanneman says
I got away from using cooking wines years ago–mainly they were twice the price of the regular stuff, but from what my friend implied, it was necessary for the taste, so I bit the bullet LOL
Marisa Franca @ All Our Way says
Oh, Gosh darn! I hope you don’t take it as an insult to you or the recipe. Sometimes my mouth gets to running off. I meant to say – could I use regular sherry and NOT ruin the recipe. I”m sorry — I really didn’t mean to insult — I love all of your recipes.
Marisa Franca @ All Our Way recently posted…Italian Peas with Mushrooms | A Special Family Easter Tradition
Judith Hanneman says
Heavens no!!! I’m not a big fan of that product myself. I’m hard to insult anyway Marisa LOLOLOL!!!
Judith Hanneman says
I was actually wondering how it would taste with sweet sherry–I’m gonna try it.
Marisa Franca @ All Our Way says
Hi, Judith! Let me know how it turns out. I came back to the recipe because I really want to make it. I’m going to sneak in regular sherry and add a tad amount more of salt. 😉
Marisa Franca @ All Our Way recently posted…Italian Easter Bread With Colored Eggs {Corona Pasquale}
Judith Hanneman says
Next time I’m doing it with cream sherry–I’m curious LOL
Judy says
Sherry makes me violently ill so I’m going to use a white wine. The taste will be different but will still be yummy!!
Judith Hanneman says
It should taste wonderful made with white wine!
Jeri says
I don’t drink wine so I’ve never cooked with wine because I don’t know what to do with all that is left over after using it for cooking. Any suggestions?\
Judith Hanneman says
The cooking wine will last a long time on the shelf (it’s pricy though). I don’t drink wine (or beer) but I cook with it–and my white wine lasts a long time on the shelf. I buy the cheapest the store sells and I find that chardonnay or sauvignon blanc works best for cooking.
Judith Hanneman says
Jeri–try substituting wine for chicken stock in some recipes. That’s a good way to use it up. The alcohol evaporates when you heat the wine, so all that’s left is the taste it imparts. It will dress up the taste of a chicken recipe and actually makes a whole new recipe! Try doing this; I’m sure you’ll like the results.