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Swiss Sherry Chicken
The flavor of this dish has a lot of potential. To increase the layers of flavor I made some alterations. I sauteed the chicken with salt, pepper and added 3 cloves of garlic before adding baking. This step keeps the juices in the chicken which prevents the sauce from becoming watery, as this was a complaint of many others. I also increased the sour cream by 1/4 cup and flavors melded together. I have also considered adding sauteed creminis for more texture in the sauce.
27 users found this review helpful
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Reviewed On:
Jun. 8, 2009
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