Reviewed: Nov. 9, 2009

Wow, simple, fast and easy to cook, and so good! I added a few mushrooms, but other than that followed the recipe. Sauce is delicious (a little thin, but full of flavor). We served it over wild rice mix and asparagus - perfect meal!

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Nov. 5, 2009

I made this tonight and it is perfect as is! The only change I made was to the amount of servings (2). Also, if you're looking for a side to go with it we just had it over minute rice, there was enough sauce to flavour both the chicken and rice.

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Jeff and Justine

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Reviewed: Nov. 3, 2009

Thank you, Charlene for a lovely, simple and very tasty chicken recipe. Husband & I both loved it. Simple to add ingredients one might prefer.

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Shee

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Reviewed: Sep. 13, 2009

This was a very good recipe! I used chicken thighs because they were what I had. I also followed some of the suggestions from other reviews, and added mushrooms and garlic powder to the sauce, which worked well. I also cooked it for about 40-45 minutes in the oven. My only complaints are that a 9x13 pan is definitely too big, at least for the size of the chicken pieces I was using, and that the sauce was a bit liquid-y when I removed it from the oven. I served it with egg noodles and veggies and used all of the extra sauce for the leftovers. My family loved this and I will definitely be making this recipe again.

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MountainMouse

Cooking Level: Beginning

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Reviewed: Jun. 30, 2009

I love this recipe and I have been making it for about 4 months now. I've deviated just a bit from the original recipe by adding about a cup of sliced button mushrooms. I added a tiny bit of sherry to deglaze the pan that I cooked the chicken in, then sauteed the mushrooms and added the rest of the sauce mixture, and proceeded with the instructions from the original recipe. This really added more UMPH! to the meal, as well as a healthy dose of gasp! antioxidants!

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Brit007

Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

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Reviewed: Jun. 28, 2009

I used 1-1/2 C Sour Cream and 1/2 C Red Wine as I didn't have enough Sherry. Didn't use Rosemary or Thyme...out of garlic and garlic Powder or I would have used it...did have onion, so browned chicken with onion. Covered in oven, not sure if I was supposed to? Very good - served on bed of rice and drizzled lots of gravy/sauce over. Mmmmm

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Kelly Giese

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Reviewed: Jun. 24, 2009

I LOVE THIS RECIPE! Has been my families fav for about a year now and I thought I should review it since I am making it again tonight...the only thing I change is I double the sauce...Its so very easy and it blends so well together. I always make mashed garlic potatoes and sauteed zucchini and yellow squash...Thank you so much!

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JessicaH1120

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Reviewed: May 6, 2009

Hubby really enjoyed this dish. I made enough for leftovers and it tasted better the second time around.

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Judy1770

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Reviewed: Apr. 8, 2009

I really like the idea of this recipe, it's a different way to make chicken and that is always good! I half it and make it for two. I have made it twice now with the following alterations. To lower the fat content, I use two Tbsp of light margarine. I use one Tbsp to brown the chicken, then remove from pan. I add the other Tbsp and then saute garlic, mushrooms and a shallot. Even though I half the sour cream I still use 1/4 cup of sherry. When cooking, I used a cast iron fry pan to brown everything and then just put it straight in the oven. I also covered the pan with tin foil to keep in the moisture and took it off for the last 5 minutes. I only cooked the chicken for about 35 minutes. This recipe is very tasty and still easy enough to make on a weeknight.

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Kimber2009

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Reviewed: Apr. 4, 2009

Followed other suggestions and added minced garlic and onions to butter while browning chicken. Used the sherry to de-glaze the pan and the sauce came out great. The spices were a great touch and with using a meat themometer, took the chicken out of the oven after 25 minutes when it reached a temp of 165 degrees.

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BUBBADOY

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Reviewed: Mar. 22, 2009

We found this dish to have a great flavor with a nice tang.

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kevin

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Reviewed: Mar. 11, 2009

I did make some changes but this was delicious!!! I pounded the chicken breasts flat first and seasoned them before sauteing them. I used dried tarragon (in place of rosemary), thyme, salt and pepper to season the chicken. Browned the breasts on both sides and then continued cooking. Added roasted garlic and onions to the pan. Once I thought the chicken was cooked through (maybe 10 min) I removed them and deglazed the pan with the sherry then added the sour cream. I put the chicken on top of egg noodles and poured the sauce over them. Doing it this way made it quick as well as delicious and used less dishes. I will definitely make this again!

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SavannahWild

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Mar. 9, 2009

We loved it as is! I didn' have fresh herbs so I used dried. My meat was very thick so I cooked it the full hour. My sauce got extra thick but the meat was still very tender and moist. So quick to get in the oven and so delicious. We'll definitely make this again!

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LORIMARR

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Reviewed: Mar. 5, 2009

Great recipe-have used many times.

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Suthun1

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Reviewed: Mar. 4, 2009

With the addition of fresh mushrooms, this was delicious served with brown rice and broccoli. I baked it for 35 minutes as suggested in another review.

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ronalyn

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Reviewed: Feb. 11, 2009

This came out good - although I too made some changes. I added a Goya seasoning packet, and since I didnt have fresh herbs, I only used dried. I left out the additional butter, only used the sherry to deglaze then added the sour cream. I didnt miss it - it was great over white rice.

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Vickie

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

I made this last night and my 3 kids, who are trying to get picky on me, and my husband loved it, as did I!!!!! I did take the advice from previous posts and added finely diced onions and 3-4 cloves of garlic. My husband isn't a huge fan of rosemary, so I just used and italian seasoning blend in it. We gobbled it up and I had some pasta too for the extra sauce. Will make again for sure!

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CATCASTEEN

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 20, 2009

My husband enjoyed this. It is an easy recipe. We added sauteed onions and mushrooms to the sauce. Very good over rice.

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OzsMom

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

I changed my recipe a bit..I sauteed some minced garlic, onion, and sliced fresh mushrooms in some olive oil and added that to the soup mixture. I also seasoned the chicken breasts with lemon juice and seasoned salt and pepper before adding the soup mixture. It was amazing.

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