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Sherry Sour Cream Chicken
Followed other suggestions and added minced garlic and onions to butter while browning chicken. Used the sherry to de-glaze the pan and the sauce came out great. The spices were a great touch and with using a meat themometer, took the chicken out of the oven after 25 minutes when it reached a temp of 165 degrees.
2 users found this review helpful
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Reviewed On:
Apr. 4, 2009
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