Reviewed: Feb. 21, 2013

This recipe is great as is. The last time I made it, I did tweak it a little. I added some paprika to the sauce, increased the sherry by half and used fresh mushrooms sauteed in white wine instead of the canned mushrooms. My husband isn't a huge mushroom fan but he loves this recipe.

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Reviewer:

Peggy D

Reviewed: Oct. 9, 2012

WHile I dont usually care for recipes made with soup, this one was great. Very tender chicken, great flavor. I suspect it would be great in a crock pot as well...

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Reviewer:

CAROLYNBOERSMA

Cooking Level: Intermediate

Living In: West Olive, Michigan, USA

Reviewed: Nov. 27, 2011

Very good. I made just like the recipe but I had about a cup of fresh mushrooms that I sautéd in butter and cooking wine, in addition to the can of mushrooms. I had very large chicken breasts and it was done in 1/14 hours. I served it with atossed salad and orzo that I browned and then cooked in chicken broth, when almost done I added some chopped frozen broccoli . It worked well with the chicken.. I will make it again, my DH really enjoyed it.

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Reviewer:

NORMA47

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Jackson, Wisconsin, USA

Reviewed: Oct. 9, 2011

Used SLBL chicken breasts, fresh mushrooms sauteed in butter and wine. My husband loved it! Really good sauce, too. Thank you for the recipe, we will definitely use it again.

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Reviewer:

Valorie

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: The Dalles, Oregon, USA

Reviewed: May 12, 2011

This was fairly good. Wish my kids wouldve eaten it. It gets an A for ease.

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Reviewer:

LpgFamily5

Cooking Level: Intermediate

Reviewed: May 11, 2011

This was pretty good. I took the skin off and I sprinkled onion and garlic powder, black pepper and Lawrys seasoned salt on the chicken breasts. Otherwise, it might have been bland.

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Reviewer:

trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Nov. 19, 2009

I only had boneless/skinless chicken breasts, so I added some garlic and used smoked paprika. It was flavorful and definitely a recipe I'll make again.

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Reviewer:

L. Phelps

Reviewed: Nov. 4, 2008

Very, very good! Made this last night, but cut the recipe in half (well, the 'sauce' anyway, used 2 bone in chicken breasts). Only changes I made were to sautee fresh mushrooms with 2 cloves of minced garlic before hand and then mixed with the sour cream & sherry. Added in some herbes de provence for extra flavour. Topped with paprika and baked as directed...yummy! Served with steamed broccoli!

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Aug. 24, 2008

Fantastic! I added garlic and it gave it a nice kick!

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Reviewer:

AMBROSIA1968

Cooking Level: Expert

Living In: Elmira, New York, USA

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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