-
-
My review
Sherry Sour Cream Chicken
Charlene Padgette
"An easy and delicious way to prepare chicken breasts. Works best with skinless, boneless breasts, but breasts with the bone in will also work. Adjust the seasoning to taste."
Added to shopping list.
Go to shopping list.
Ingredients
servings 371Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9x13 inch baking dish.
- Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme salt and pepper to taste. Then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 1 hour.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 102131 Ratings
-
-
-
-
-
Most helpful positive review
2/27/2007
Made this last night and it was very good. I read the other reviews and only cooked my chicken in the oven for 35 minutes. Let's face it...you brown it on the stove first and that cooks the ch...
Most helpful critical review
11/18/2007
As per a previous comment, this is a good starter for dinner. The sauce definitely needed garlic and perhaps some shallots. Also, even reducing the cooking time to 40 minutes, the chicken was sl...
Most helpful
Most positive
Least positive
Newest
2/27/2007
Made this last night and it was very good. I read the other reviews and only cooked my chicken in the oven for 35 minutes. Let's face it...you brown it on the stove first and that cooks the ch...
1/30/2002
This was pretty tasty. The mixture of sherry and sour cream made a nice tangy sauce. I added 2 cloves fresh garlic and 2 cups sliced (fresh) mushrooms to the butter after I browned the chicken...
3/23/2006
This is a great base to a fantastic combination of flavors. I added a few things: shallots, garlic & mushrooms. I also used 1.5 cups of sourcream and 1/2 cup sherry (Oloroso - Cream Sherry) s...
11/18/2007
As per a previous comment, this is a good starter for dinner. The sauce definitely needed garlic and perhaps some shallots. Also, even reducing the cooking time to 40 minutes, the chicken was sl...
6/1/2006
There's only one word for this - delicious! Added mucshrooms and cooked it covered on top of the stove.
10/12/2008
This was a terrific starter recipe! I added the following "tweaks". I assembled this to cook in my slow cooker. I sprinkled the frozen whole chicken breasts with lemon pepper and Rosemary. I cov...
4/28/2008
Gave it a 4 cause it seemed like it lacked a little bit of oomph for flavor. Took the advice from others and I added some crushed garlic and diced onions when I browned the chicken. Also added ...
11/6/2006
This was very good and smelled great while baking. Per other reviews, I added onions, mushrooms, and minced garlic to the sauce. I didn't have fresh herbs available, so used dried "Tuscan herb" ...