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Reviewed: Jun. 21, 2008

Good base recipe - I loved the addition of the sherry in this yummy sauce, but as other reviews have noted, the recipe is a bit bland as it is. I added about 1 tsp Herb de Provence, about 1/4 tsp garlic & onion powders & used double the amount of (frozen) mushrooms required. With those additions, this recipe was delicious. I served it with fresh green beans, which I steamed for 5 minutes then sauteed in a pan w/thinly sliced red onion, pancetta cubes & a splash of balsamic vinegar) & white buttered rice - a spectacular meal in no time at all! Thanks for the inspiration w/this recipe!

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CPENABAUER

	Cooking Level: Intermediate Home Town: Gonzales, Texas, USA Living In: London, Greater London, England, U.K.
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Reviewed: Jul. 20, 2007

Awesome recipe! My hubby and I love it. The only thing I changed was subsituting Port for Sherry. Thanks for posting this recipe.

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sassy264


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Reviewed: Jun. 17, 2007

I cut up boneless chicken breasts and used fresh mushrooms. Top with extra paprika- delicious!

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MANDYLEH

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Washington, D.C., USA
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Reviewed: Sep. 27, 2006

Very good! Quick and easy to make which is great when you have to do things and dont feel like cooking really. I served it with mash potatoes and used the sauce like a gravy for the potatoes. I also seasoned the cutlets with garlic and salt and pepper to give a little more flavor.

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IKAPIA17


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Reviewed: Apr. 26, 2006

We really loved this dish. I added all but a dusting of the paprika to the sour cream mixture and used half a pound of fresh baby portabella mushrooms sauteed in white wine. YUM!

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Casper

	Cooking Level: Expert Home Town: Cape Ann, Massachusetts, USA Living In: Fleming Island, Florida, USA
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Reviewed: Oct. 15, 2005

If its not fried chicken hubby couldn’t care less. But he does like the mushrooms, sherry, and sour cream gig so this didn’t get any complaints. It got great reviews from a pop-in guest that ate 2 pieces. I also used sautéed fresh mushrooms instead of canned because I had some I needed to use. I also sautéed about ¼ cup of chopped onion because other reviewers said it lacked something and I like onions in everything. I used thighs, drumsticks and the breasts, (hubby and guest prefer the dark meat.) I gave the pieces a big dose of seasoning salt and about ½ of the paprika before pouring on the sauce. Personally, I probably won’t make this again. It was okay but not scrumptous. Elegant gourmet name, browns up nicely and looks tasty though.

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JUSTCYN

	Cooking Level: Expert Home Town: Rochester, New York, USA Living In: Bay Minette, Alabama, USA
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Reviewed: Jun. 11, 2005

It was definitely an easy chicken dish but it lacked something. I had to really salt it. We did like the sherry in it though. I will make it again but will season it a little better next time.

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MARCELLE2

	Cooking Level: Intermediate
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Reviewed: Feb. 9, 2004

My husband and I absolutly love mushrooms and this recipe really makes them shine. The only thing I did differently was used fresh mushrooms and sauteed them in white wine and butter. When they were sufficiently cooked I added the mushrooms and their leftover liquid to the recipe instead of using canned. This is a keeper, Thanks a lot.

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CharleyBrul

	Cooking Level: Intermediate Home Town: Cedarburg, Wisconsin, USA Living In: Newnan, Georgia, USA
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Reviewed: Jul. 15, 2003

I loved this recipe. I used boneless skinless breasts which I pounded thin between waxed paper. I browned for a few minutes each side in olive oil. The thin breasts cooked up tender in only 30 minutes in the oven. We love mushrooms so I doubled this ingredient. My husband went nuts over this. Definitely something I would do again and again. I think it could be used for baked pork chops also!

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POLLY HOOPER


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Reviewed: Jul. 15, 2003

I was disappointed. The dish lacked flavor. The ingredients sounded like they would be really good. Maybe I'll try again and add some spices.

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4 users found this review helpful

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SHELBY007


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