This is my absolute favorite gravy sauce. I typically incorporate it when cooking Sherried Pork Chops or Sherried Chicken. It can be served over meatballs & noodles or using thin-sliced beef lunch meat serve as creamed chipped beef over toast. If all else fails, sop it up with french bread or sour dough bread.
Don’t fret about the alcohol in the Dry Sherry as it will all evaporate during cooking but the flavor will remain.
1/4 tsp Lawry’s Seasoned Salt
1 T unsalted butter
1/2 cup chicken broth (low sodium)
1 can of Cream of Mushroom soup
1 cup Sour Cream
1/2 cup pale Dry Sherry
In a medium size pan, whisk all the ingredients together until well blended with a smooth consistency. Bring just to a boil and then cover, lower the temp and simmer for 30 minutes.