Sherry Sour Cream Chicken Recipe - Allrecipes.com
Sherry Sour Cream Chicken Recipe

Sherry Sour Cream Chicken

Recipe by  

"An easy and delicious way to prepare chicken breasts. Works best with skinless, boneless breasts, but breasts with the bone in will also work. Adjust the seasoning to taste."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9x13 inch baking dish.
  3. Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme salt and pepper to taste. Then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2007

Made this last night and it was very good. I read the other reviews and only cooked my chicken in the oven for 35 minutes. Let's face it...you brown it on the stove first and that cooks the chicken at least half way through. We added garlic and chopped onion to the sauce. We found the amount of fresh thyme & rosemary was perfect. It was very tasty; hubby loved it. We will make this again.

 
Most Helpful Critical Review
Nov 19, 2007

As per a previous comment, this is a good starter for dinner. The sauce definitely needed garlic and perhaps some shallots. Also, even reducing the cooking time to 40 minutes, the chicken was slightly overdone. Depending on how well the chicken is seared, the baking time should probably be reduced even more.

 
Dec 08, 2003

This was pretty tasty. The mixture of sherry and sour cream made a nice tangy sauce. I added 2 cloves fresh garlic and 2 cups sliced (fresh) mushrooms to the butter after I browned the chicken. I placed these on top for the last fifteen minutes of baking time. I also cut the bake time down to 45 minutes. A keeper! Thanks.

 
Mar 24, 2006

This is a great base to a fantastic combination of flavors. I added a few things: shallots, garlic & mushrooms. I also used 1.5 cups of sourcream and 1/2 cup sherry (Oloroso - Cream Sherry) so I could put this on a bed of rice with more sauce. I only kept this in the oven for 40 minutes (35 minutes and then 5 more with some parmesean/romano cheese melting on the top).

 
Jun 01, 2006

There's only one word for this - delicious! Added mucshrooms and cooked it covered on top of the stove.

 
Oct 12, 2008

This was a terrific starter recipe! I added the following "tweaks". I assembled this to cook in my slow cooker. I sprinkled the frozen whole chicken breasts with lemon pepper and Rosemary. I covered them with swiss cheese. Then I sauteed some onion, celery and garlic cloves in butter. I mixed up the sour cream and sherry (using extra sherry) and added the Rosemary and Thyme. I also added basil and chives from previous members tips. I stirred in the sauteed onions, garlic and celery. Then I poured the whole thing over the chicken breast and cooked on low for 6-7 hours. Served over Penne pasta. Awesome! Thank you so much for providing a recipe that is easy to tailor to the individual family!

 
Apr 28, 2008

Gave it a 4 cause it seemed like it lacked a little bit of oomph for flavor. Took the advice from others and I added some crushed garlic and diced onions when I browned the chicken. Also added a can on mushrooms (didn't have fresh). I deglazed the sherry in the pan getting up all the bits of garlic and chicken from the pan. That helps take away the alcohol taste if you're worried about that. I had to use up a sour cream container so this was perfect. I did forget to add the butter in the mixture, so I added it in the baking pan in bits and pieces and did my best trying to mix it. Overall it's a good recipe, nice twist on the traditional cream of mushroom style. Will try again with added veggies.

 
Nov 06, 2006

This was very good and smelled great while baking. Per other reviews, I added onions, mushrooms, and minced garlic to the sauce. I didn't have fresh herbs available, so used dried "Tuscan herb" blend. It was still very tasty. Served with roasted root vegetables and green salad.

 

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Nutrition

  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 29.3 g
  • 59%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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