The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 10, 2006
My family thought this was very good. I addded diced shallots and garlic to the butter and sauted them before adding chicken. I also added paprika to the spices, and only cooked for 30-40 min. Next time I will also not add as much sour cream.
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Cooking Level: Intermediate

Home Town: Marcellus, New York, USA
Living In: Camillus, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 5, 2006
This was great. I did make some changes as some of the others had suggested. I added onions and mushrooms and didn't cook it as long. My husband summed it up the best - he said it tasted like something you would get in a restrauant.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 16, 2006
Pounded my chicken breasts thin and added garlic powder. Used dried herbs and measured to my personal preference. Remember, if you use dried herbs instead of fresh, you need to reduce the amount. Very pretty presentation. Served with mashed garlic potatoes.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 9, 2006
Loved the taste of this recipe and it was pretty easy too. Took advice from other reviewers and used fresh herbs (didn't know how to "chop" them though), cooked for 40 minutes and came out perfect. If I had more sour cream I would've doubled the sauce as suggested, sauce is AWESOME!! Great way to use up extra sour cream.
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Cooking Level: Intermediate

Home Town: Mansfield, Massachusetts, USA
Living In: Stewartville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 31, 2005
It was pretty good. Added the sauce to pasta. Also good!
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Home Town: Palatine, Illinois, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 15, 2005
Baking time is WAY too long. My chicken was done in 30 minutes, so watch closely. I made extra sauce too, and added mushrooms. Divine!
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Cooking Level: Expert

Home Town: Iowa City, Iowa, USA
Living In: Stanton, North Dakota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 28, 2004
Thanks to other reviewers, I reduced the cooking time and made more sauce. For my tastes, I'd reduce the spices next time, especially rosemary.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 9, 2004
I made this for the first time last night and it was FABULOUS! After reading the other reviews, I reduced the cooking time to 40 minutes and it was perfectly done, not the least bit dry. My family loved it so I'll definitely be making it often.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Aug. 31, 2004
This was really good but needed about 50% more sauce. I added sauteed mushrooms, and used only half the thyme. Also took it out at about 40 minutes, an hour is way too much. Served over egg noodles. Will make again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Aug. 10, 2004
The sauce was good but the chicken was way too dry. I even cut the time down to 40 minutes per other suggestions and used thick chicken breasts. Would probably not make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 19, 2004
This was sinfully good! I took other reviewers suggestions and baked for only 40 minutes. I also added mushrooms and onions as was suggested. I put in squash as well since I had it and it was great. I served with egg noodles. Rice would go well, too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: May 2, 2004
Thank you, other reviewers, for warning about the time! Due to reviews, I checked at 40 minutes and it was done! It would have been dry and burnt, had I baked for the hour the recipe stated. I used a healthier butter substitute (Soy Garden) and the sauce still had great flavor. It does "cry out" for mushrooms or a veggie/s ie:brocolli, sweet onions,or anything you like. I stir-fried thick-sliced zucchini and little squares of red onion and chopped portabellas in a garlic/olive oil, as a side, but will add to cook WITH the chicken next time.
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Home Town: Pleasant Ridge, Michigan, USA
Living In: Gaylord, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 10, 2003
Tasty, but the cooking time was too long. The chicken came out a little dry, and the sauce around the chicken was burned. I'd cut it to about 45 minutes like another reader suggested. I also added a little garlic powder to the sauce, and a pinch of Cajun seasoning mixture to the chicken before browning.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 31, 2003
I made some modifications to the recipe, and it didn't suit my taste buds much, but my husband savoured it. I was rushed on time and grilled the chicken while I prepared the sauce in a sauce pan, and poured it over the chicken when done. I think my mistake was adding dried rosemary but will try this recipe again with some fresh herbs. Three stars, but definitely worth giving it another try!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 9, 2003
This recipe was SO GOOD. I added mushrooms - I sauteed them in the sherry/sour cream mixture. It was awesome - highly recommend it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 7, 2003
Fabulous!! The sauce is a winner, and the chicken is moist and tender. Sometimes you just have to forget about calories!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 8, 2003
My husband and I liked this very much--I skipped the thyme as I didn't have any, used chicken tenders which cut the cooking time by half, and also used light sour cream. The sauce had an incredible flavor and next time I plan to increase the amount of it so that it can be spooned over pasta or potatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 30, 2002
I liked this recipe alot! I didn't have ground Rosemary, so had to use what I had. Created a weird texture, but tasted GREAT!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 30, 2002
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.
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