This is easy to make and has a 'dinner out' quality to it.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Pound the chicken breasts to an even thickness. Heat the butter or margarine and oil in a 9x13 inch baking dish and add the chicken. Coat the chicken with the butter or margarine mixture and bake in the preheated oven for 10 to 15 minutes or until breasts just cooked (the center should still be slightly pink).

  • In a medium saucepan over medium heat, warm the soup, cream, sherry, tarragon, Worcestershire sauce, cilantro, garlic powder and mushrooms. Pour sherry cream mixture over the baked chicken, return to oven uncovered and bake for an additional 15 to 20 minutes. Let cool slightly and serve.

Nutrition Facts

317 calories; 16.8 g total fat; 96 mg cholesterol; 693 mg sodium. 9.3 g carbohydrates; 29.6 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/28/2007
Very tasty! My toddlers love it (minus the mushrooms- more for me:)! I use skim milk & chicken broth in place of cream and sherry. I also cut chicken into strips and cook on stovetop over med. heat in pan coated with cooking spray (to cut out oil and butter) for first half of cooking time then bake with sauce for second half. Turns out moist and soft without the added fat! Fresh mushrooms and garlic make a difference! Read More
(15)

Most helpful critical review

Rating: 1 stars
11/19/2009
This was not good. Bland bland bland. Read More
(1)
30 Ratings
  • 5 star values: 11
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/28/2007
Very tasty! My toddlers love it (minus the mushrooms- more for me:)! I use skim milk & chicken broth in place of cream and sherry. I also cut chicken into strips and cook on stovetop over med. heat in pan coated with cooking spray (to cut out oil and butter) for first half of cooking time then bake with sauce for second half. Turns out moist and soft without the added fat! Fresh mushrooms and garlic make a difference! Read More
(15)
Rating: 4 stars
03/28/2007
Very tasty! My toddlers love it (minus the mushrooms- more for me:)! I use skim milk & chicken broth in place of cream and sherry. I also cut chicken into strips and cook on stovetop over med. heat in pan coated with cooking spray (to cut out oil and butter) for first half of cooking time then bake with sauce for second half. Turns out moist and soft without the added fat! Fresh mushrooms and garlic make a difference! Read More
(15)
Rating: 5 stars
11/09/2005
Definitely a keeper!!! Taste like something you would order in a restaurant. I'm sure the recipe is GREAT as is but to be fair to the other readers I would like to post my variations.....mainly due to my preferences and ingredients I had in stock. The Cream of Chicken I used was Cream of Chicken WITH herbs...used lowfat milk instead of whipping cream....did use sherry but you can also use chicken broth instead....used parsley flakes instead of cilantro....and I used FRESH mushrooms instead of canned. The whole dish was so tasty. The sauce did get a little thin after it cooked in the oven. Would be great to serve with rice or noodles but next time I think I will just thicken it up a bit with some cornstarch. The chicken was soooooo tender. LOVE THIS DISH!! THANKS FOR SHARING! Read More
(14)
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Rating: 5 stars
07/05/2003
Wow! What a great blend of flavors! To my surprise this is not your standard cream of chicken over chicken recipe. We loved this recipe at our house and plan to make it one of our regular favorites. Read More
(11)
Rating: 4 stars
05/08/2005
Like others I used fresh mushrooms and garlic I didn't have any light cream so I just used milk - the sauce was delicious my husband insists this becomes a regular meal. Read More
(9)
Rating: 5 stars
02/16/2010
This was unbelievably good! Served it with steamed brown rice and green beans. Use butter NOT margarine in the first step and use all the ingredients when you try it the first time then adjust it if you must. This goes in my permanent file! Read More
(5)
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Rating: 5 stars
10/28/2002
My husband and I loved this recipe and passed it on to coworkers (they loved it too!) - There is a lot of sauce with this recipe and it is great served over Vermicelli pasta Read More
(4)
Rating: 4 stars
04/04/2007
Tasted like a short cut to Chicken Marsala. I used Marsala wine heavy whipping cream and fresh mushrooms and did not have the tarragon. Other than those substitutions I followed the recipe and it was so simple quick and delicious. Read More
(4)
Rating: 5 stars
03/09/2010
I didn't think this would taste so good but it was excellent and my husband and toddlers loved it also. I had to make a few substitutions. For the light whipping cream I used equal parts of milk and heavy cream. I didn't have any sherry so I used rice vinegar. Very easy to make and we will make it again soon. Read More
(3)
Rating: 4 stars
06/18/2008
This actually surprised me. Not the prettiest dish I've ever seen but it's chock full of flavor. My changes: Cream of Chicken 'N' Mushroom soup. (left out the additional 'shrooms). 1/2 cup of Half & Half. In place of sherry I just splashed in some Mexican Vanilla (about 2 tsp worth). Instead of terragon I used Penzey's Pasta Sprinkle. And a bit more cilantro. Easy and delish! Read More
(1)
Rating: 1 stars
11/19/2009
This was not good. Bland bland bland. Read More
(1)