Recipe by Charlene Padgette
"An easy and delicious way to prepare chicken breasts. Works best with skinless AND boneless breasts, but breasts with the bone in will also work. Adjust the seasoning to taste."
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skinless, boneless chicken breasts
chopped fresh rosemary
chopped fresh thyme
salt and pepper to taste
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.
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.
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.
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).
There's only one word for this - delicious! Added mucshrooms and cooked it covered on top of the stove.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sherry Sour Cream Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 226
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