Cheesy Chicken and Mushroom Bake

Preheat the oven to 350 F.

Season both sides of the chicken breasts with salt and black pepper.

Place the all-purpose flour in a shallow dish and coat both sides of the chicken with flour, shaking off excess.

Heat the vegetable oil in a large skillet over medium heat, and sear the chicken breasts until golden brown on each side. The chicken does not need to be cooked through, as it will finish cooking in the oven. Transfer chicken breasts to a 13x9 inch baking dish.

In the same skillet, melt the unsalted butter over medium-high heat. Add the sliced white button mushrooms and season with a pinch of salt and pepper. Cook until mushrooms are golden brown.

Stir in the sherry wine and cook for an additional 2 minutes, then stir in the canned cream of mushroom soup until thoroughly heated.

Pour the mushroom sauce over the chicken breasts in the baking dish, covering them evenly, and top with a layer of Swiss cheese slices.

Cover the baking dish with foil and bake for 30 minutes.

After 30 minutes, remove the foil and set the oven to broil. Broil the casserole for a couple of minutes to brown the cheese, being careful not to burn it.

Garnish the dish with chopped fresh parsley before serving.