Instructions: In large skillet, over medium-high heat, melt 1 Tbsp margarine. Cook chicken cubes in small batches, browning all sides. Remove; set aside.

Reduce heat to medium. In same skillet, in remaining margarine, cook mushrooms, onion and garlic until tender and liquid is evaporated, stirring often.

Add soup, milk, Sherry, if using, and pepper. Bring to boil; return chicken to skillet and reduce heat to low. Cover; cook 5 - 10 minutes or until chicken is no longer pink, stirring occasionally.

Serves 4 over mashed potatoes or hot cooked noodles. (CS-RWF)

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