Garlic Golden Mushroom Chicken

First marinade the chicken. Pierce a few holes in the meat with a fork to help the marinade penetrate through. Salt and pepper both sides of each chicken piece. Then add the marinade ingredients (which is the 1/2 cup of sherry, 3 sprigs of thyme, and 5 garlic cloves) in a Ziploc storage bag. Add the chicken to the bag of marinade and let the chicken marinate in the refrigerator for 2 to 8 hours. (I usually let my chicken marinate overnight for more flavor.)

When ready to cook your chicken, preheat oven to 375 degrees.

Mix together these sauce ingredients only: golden mushroom soup, wine, sherry, and chicken broth. Set aside.

While waiting for the oven to preheat, remove the chicken from marinade and start the process of browning your chicken.

Salt and pepper the chicken again at the time if desired.

Then let the chicken sit for a few minutes.

Get an oven safe pan hot using medium high heat using the stove top.

Once the pan is hot, add a few drizzles of olive oil to the pan.

Now add the chicken to the pan.

Brown the chicken on both sides for about 3 minutes or until the chicken is a nice golden brown.

Remove the chicken from the pan. Remove excess grease from the pan, leaving only a small amount of oil in the pan to brown the garlic (estimating about a few teaspoons or drizzles of oil).

Turn the heat off on the stove top. Add the garlic and additional thyme leaves to the pan and let it cook for only a few seconds until the garlic gets soft.

Add the soup mixture to the pan. Then add the chicken back to the pan. Place the whole mushrooms in the open spaces of the pan.

Bake uncovered for about 40 minutes or until the internal temperature of the chicken reaches 165 degrees.