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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Jessi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2007

This was easy and good. Even the kids liked it. We've added it to the go-to recipe list.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

alene

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 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.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

KITTYfang

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2007

After reading the reviews I also added garlic, and some green shallots. I also cut down the cooking time to 40 minutes. It did not look appetizing when it was done. The sour cream had curled, and I did remember to check the expiration date on the tub. Although I thought this was tasty, my husband thought it was gross. I will not make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CowBurger

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2007

Delicious and easy! It's wonderful with some nice basmati rice. My husband even raved about it, and this isn't usually his kind of meal. The first time I made it, I used the rosemary and thyme but didn't really like the way they went with the dish. The second time I made it I omitted those spices and used garlic powder instead and liked it better. I also skipped the step of browning the chicken first and added the butter to my sour cream/sherry mixture so that I didn't have to dirty another pan. I think it tastes pretty much the same, but you just have to cook it in the oven a little bit longer. Thanks for the recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

KaraAnn

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Denton, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2007

We had a terrible thunderstorm here this evening. I didn't have time to make the meal I was planning on, it took two hours to cook and everyone was hungry. I tossed this together and made some corn and a salad. It was very good. The sauce would be excellent with rice. I did put the sherry in the pan first and deglazed it well, and burned off some of the alcohol. Then I turned down the heat and added the sour cream. Next time it gets mushrooms added to it. I did salt and pepper my chicken really well, before I sauteed it. It's a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nancy Liedel

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2007

I made this for my parents in law when they came over for dinner. I added 1 chopped onion and 10 sliced mushrooms to the dish and cooked for 40 minutes. I would suggest doubling the sauce if you want to put this over noodles, as I found it a bit dry when placed on top of egg noodles. But the taste was really good!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2007

Some may like this, it may be an acquired taste... it just wasn't for us. Thanks for the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KLEE02

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2007

Delicious! I sauteed fresh sliced mushrooms in the butter after I removed the chicken. Then spooned them over the chicken before blending the sherry and sour cream. Served this with rice. Excellent!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
33 users found this review helpful

Reviewer:

blue eyed CC

Cooking Level: Expert

Living In: Roselle, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2006

I'm giving this 3 stars because the recipe isn't written well. Overall this is a good tasting recipe but the cooking time is way to long. I baked mine about 25 minutes, using a meat thermometer. Also, there is way to much thyme, in my opinion. I also added a teaspoon of minced garlic. If you are serving this over rice or pasta, double the sauce. I served with egg noodles and steamed asparagus. I will make this again with my changes!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2006

This had a slight vinegar taste to it which I enjoy but I'm not sure if a lot of other people do. I served it over penne noodles but I think the sauce would go better with mashed potatoes. I'll try it again by decreasing the amount of sherry and adding garlic and italian seasoning.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ALLIUM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2006

Fairly good, but needed a little something more.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HISANDTHEIRS

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

KIMALA

Cooking Level: Expert

Home Town: Skokie, Illinois, USA

Living In: Fort Collins, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2006

a full hour in the oven dried out my chicken and made the sour cream sauce gummy and separated - if i try this again, i'll use creme fraiche (it handles heat better) and start checking after 1/2 hour

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JELLYFISH2000

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2006

The herbs were way too over powering for our family.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARCELLE2

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2006

I thought this was a good change from the norm as far as chicken is concerned. I added mushrooms to mine, but I did not double the sauce. There was plenty to go around and it was pretty tasty. But the next time I make this (and I WILL be making this again) I will double it and add a little less cherry. It was just a little strong for us. I made six servings and it all got eaten. My son, mister picky eater himself, went back for seconds! Thanks for sharing this recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tracie577

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2006

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

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

CEFNCOED7562

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2006

This was so yummy. I made it with pork chops instead. Goes great with mashed potatoes. This is a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenna_66

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schaumburg, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2006

This was a fantastic dinner. My kids loved it making it even better. I agree with the cook time 30-40 minutes is perfect and I wish I had fresh mushrooms on hand I definitly would have added them. Wonderful dish!

Was this review helpful? [ YES ]
1 user found this review helpful