Recipe by DOREENBUCH
"Excellent for a dinner party - easy too! Chicken breasts can be cooked ahead of time, and re-warmed, leaving the sauce for the end!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless, skinless chicken breast halves
salt and pepper to taste
This is absolutely wonderful. The sauce is great over rice.
I think there should be less butter used in general, and this will make for a thicker sauce. I can see how it would be really great with rice, however. Just add some salt and pepper to taste and it's not too bland, but don't expect an explosion of flavor.
I have to confess that I made this mostly to use up a bunch of extra vermouth I had laying around. I didnt really have very high hopes for it, so I wasn't disappointed. I wouldn't say that it lacked flavor, it was very strong with the vermouth flavor. But something about the sour cream sauce made it appear very unappetizing. Overall, I would say that it wasn't bad, but I wouldn't make it again. I'll just have a martini next time I need to use up vermouth.
I thought this was a very simple and tasty dish. I did make a few changes for the ingredients that I had around the kitchen. First I used Sherry in place of vermouth, and the sour cream I had was seasoned with lipton french onion soup mix. It was very enjoyable, and I strongly suggest the dish with the changes I made.
a little bland
My boyfriend and I did not like this. The sour cream taste was too strong and the sauce was too watery. It maybe better if the sauce was drier.
I didn't have vermouth, so I used Marsala wine instead. The taste was fine - I mixed the extra sauce with rice, and it was tasty. But the presentation is not super appealing. This is something I would make when I don't have a meal plan and haven't been to the grocery store. Not a dish I would make for company because it looks like something out of the 50s.
Super easy, super delicious, super satisfying! I read a review that the sauce comes out too sour cream-y, so I added 1 tbsp of garlic to the sauce base, and 1 tsp of Italian seasoning to the chicken. We nearly licked the plates clean! Can't wait to make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 277
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make an easy and flavorful braised chicken dish.
What's cooking in Pearland, Texas? A sweet-and-savory fusion dish.
See how to make 5-star sautéed chicken that’s great for fajitas.