Reviewed: Jan. 15, 2009

GREAT! i took the advice of sauteing in garlic and transfering the garlic and butter to the sauce... AWSOME!

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Kitchen Accountant

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Reviewed: Jan. 8, 2009

THis was wonderul all 5 of my children loved it. I doubled the sauce and add a bit less rosemary that was it, thanks!

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KALLE

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Reviewed: Dec. 18, 2008

Wow! Yum! I left out the extra step and just finished cooking the chicken in the sauce, rather than baking it the rest of the way, which saved me alot of time. This also gave the oily sour cream a chance to separate (not sure how that would have turned out in the oven) and the sauce was plenty thick, the chicken juicy. Thanks alot for the fresh and wonderful idea!!!!!!!!!!!!

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Ambrosia

Cooking Level: Intermediate

Home Town: Ramona, California, USA

Living In: Oakland, California, USA

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Reviewed: Dec. 4, 2008

I made this for my mother and father. My father raved about it. And the best part was that it was so simple. I took the advice of others and browned the chicken with some minced garlic. Nice touch! Will def make again.

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Chance503

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Reviewed: 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!

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KimW

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Oct. 9, 2008

Made this minus any salt or pepper, it turned out fantastic! We will be adding this to our regular menu.

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Heather

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Reviewed: Sep. 29, 2008

sorry, we did not care for the flavor in this.

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hisdrinkoffering

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Reviewed: Sep. 10, 2008

This turned out great! Like some others, towards the end of browning the chicken, I added a couple cloves of minced garlic and some fresh sliced mushrooms. I didn't have fresh herbs, so sprinkled the chicken with some herbes de provence and then added the sherry/sour cream mixture. Baked for about 45 mins (good size chicken breasts) and the end result was quite good...thanks for sharing!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Sep. 3, 2008

Very tasty...I used bone-in chicken thighs, lite sour cream and added onion.

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EMMAJEAN43

Cooking Level: Intermediate

Home Town: Hermon, Maine, USA

Living In: Beaver Falls, Pennsylvania, USA

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Reviewed: Aug. 16, 2008

Great and easy recipe! I used bone-in breasts and thighs, baked for about 50 minutes. Because of reader's comments that sauce was not visually appealing, I poured it around the chicken and not on top (probably not feasible if the meat was skinless). I did not have any rosemary on hand, but a little extra sherry and fresh thyme gave it plenty of flavor.

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Daisies and Irises

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2008

This is an excellent and very tasty chicken dish. The sour cream / sherry mixture is very good; in fact, I doubled the amount of sherry for maximum effect! The proportion of rosemary and thyme is perfect as I sprinkled both spices generously on the chicken breasts before adding the sour cream / sherry mixture on top of them, as instructed. I will definitely make this wonderful dish again and will add either chopped up green onions, garlic or chives based on the great suggestions made on this site. I will try the sherry / sour cream mixture on pork tenderloin as I'm positive it will be a hit in the same way it is with chicken.

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 21, 2008

I will definitely make this again. My husband and company loved it. I didn't bake it for the full hour.

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Vialyssa

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 1, 2008

This is really yummy! I did add garlic and fresh chives per other reviews but would still be fabulous without changes. We eat the chicken with basmati rice. Wow! A very delicious combo. I am eager to try that sauce with other dishes, maybe fish. Thanks for sharing. FIVE STARS, BABY!

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Speck

Cooking Level: Expert

Home Town: Moultonborough, New Hampshire, USA

Living In: Wakefield, New Hampshire, USA

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Reviewed: Jun. 13, 2008

Surprisingly good, and very quick. Also didn't bake as long as recommended, and it was fine. Didn't have fresh herbs, so used dried. Nice flavor. Look forward to trying it again with the fresh herbs. Will keep this one.

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Gale E

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Reviewed: Jun. 2, 2008

This recipe is great and super easy. The first time I made it, I didn't have thyme or rosemary and it was still really tasty.

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Allison

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Reviewed: Apr. 29, 2008

Good recipe. Made some of the changes suggested by others - added garlic and onion; doubled the sauce. Served with basmati rice and the sauce was good mixed into the rice. But I give it 4 stars because the sauce just wasn't that attractive - kind of curdled looking yet my sour cream was fresh.

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WW8

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Reviewed: 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.

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ISLANDGIRL05

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: New York, New York, USA

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Reviewed: Apr. 21, 2008

Wow. Yummers. Made this for a quick dinner when I had random things in my fridge. Didn't really measure the s. cream and sherry, just made sure it tasted zingy like others described. Accompanied with mushroom risoto. Did add a bit of garlic. AMAZING.

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DELONNA

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Mar. 28, 2008

Made this last night, and it was delicious! I followed the recipe for the most part. Browned the chicken in butter for 25 minutes or so and removed them from the pan. Followed the measurements in the recipe for sour cream and sherry. I don't measure my spices, but I did use dry rosemary and thyme, salt & pepper as suggested in the recipe; also added Red Robin's seasoning (my "secret" ingredient) & chicken boullion to the sauce. Right before placing it all in the oven, I threw in a can of mushrooms over the chicken and smothered it all in the sauce. Left it in the oven for 15-20 minutes (to let the chicken cook completely through), and "voila!" Served it with short grain brown rice. Boyfriend loved it, we practically licked the oven dish clean. Next time, I'll use fresh rosemary. I think I'll use this sauce for lots of other things as well (mmmm, like mashed potatoes) - it's THAT good!

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parisaha

Cooking Level: Expert

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Reviewed: Jan. 30, 2008

This was a wonderful recipe. I tried it last night but I used pork chops instead of chicken and it was very tasty.

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Jessi

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Sherry Sour Cream Chicken

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