Sherry Wine Sauce Chicken Recipe - Allrecipes.com
Sherry Wine Sauce Chicken Recipe
  • READY IN 50 mins

Sherry Wine Sauce Chicken

Recipe by  

"This is a creamy, rich tasting chicken bake that is amazingly easy. The sauce is also great over mashed potatoes. For a low-fat dish, substitute reduced fat soups and sour cream."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream and sherry. Mix all together. Add the chicken breasts and immerse them in the sauce.
  3. Bake in the preheated oven, uncovered, for about 45 minutes or until chicken is cooked through (no longer pink inside).
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 45 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2008

I'm giving it 4 stars because that's the average and I didn't want to rate it the way I made it... which would be 9 stars. Usually I'm annoyed when people rate a recipe when they've completely changed it, but it's like passing a stone to get a recipe approved on this site (unless of course, you have a recipe for Corn Fudge which apparently they have no problem publishing... but I digress). I saw the reviews that said too saucy and too bland... so here's what I did and it might just be the best thing I've ever made. ***My husband is washing all the dishes right now if that's any indication. I carmelized some red onion and put that at the bottom of the 9x13. Then I put down 3 butterflied chicken breasts I had lightly browned first. Covered with a slice of swiss cheese. Poured the sauce over (sour cream, sherry, & 1/2 the amount of soup) and baked. Oh, then sprinkled about 6 thin slices of crumbled cooked bacon. Served this crazy mess over some egg noodles and I swear, I'm so darn proud of myself. This was really excellent. I stole the ideas from some other similar recipes on this site. Forgive me, please, for reviewing a recipe I changed so much. I just had to share.

 
Most Helpful Critical Review
Sep 23, 2009

This recipe needed some work. I added 1tsp Thyme. I only used 1 can of each cream of... and 4 oz sour cream. Add to this a cup of half and half so it is not so thick. I also chopped and sauted an onion and to make a pot pie kind of filling added fresh peas,carrots and potatoes. Serve this with some bisquits and you have an easy dinner.

 
Jul 15, 2008

Mother and I have this recipe but with a few changes. We cut the breasts into bite sized pieces, flour them with salt added and sautee. Also we add about 1 lb of sauteed mushrooms and onion.Instead of sherry we use a light white wine or chablis as it is not as strong as the sherry. My family loves this recipe.

 
Jan 24, 2003

Pretty good. I was unsure because it seemed like would be a little bland. I used 2 mushroom soups and 1 chicken(not a fan of too much cream of chicken flavor)-the 98% fat free soups-turned out great, 16 ounces of sour cream, and 3/4 cup of sherry. It made a good sauce over egg noodles. I also browned the chicken before baking and I seasoned the chicken with salt/pepper/onion powder as it browned. Very tasty.

 
Feb 08, 2007

This is a good, quick recipe. Sauce has a very nice flavor. However, 4 cans of soup seems like a lot! I used three (two cream of chicken, one cream of mushroom) and could hardly fit it all into the pan. Next time I might try two cans and adjust the rest of the ingredients. Also used sherry, rather than cream sherry, and it turned out fine.

 
Apr 26, 2006

Got rave reviews.... Sauce is great as rice "gravy." I didn't have a can of cream of mushroom so I substituted more cream of chicken instead, and I still got asked for the recipe. Nice change of pace from the usual fare and so EASY!!

 
Nov 19, 2005

Awesome!! I loved this recipe, it was a break from the normal chicken!! It tasted as if it was from a High End Restaurant and my guests loved it!!The only thing I will add in the future is a little seasoning! other than that it was perfect!

 
Feb 24, 2011

This is a recipe that my grandmother used to make and my entire family loves it. It's funny to me that my mother & step-father make it and also my father & step-mother. We actually switch it up occasionally with marsala instead of sherry, both are good. My mother omits the cream of chicken soup and I like it that way better. It is one of those things that I can throw together real fast if I just have a tub of sour cream and a can of cream of mushroom soup. (I use one can of soup and 1/3 cup of sour cream, 1/4 cup of sherry).

 

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Nutrition

  • Calories
  • 508 kcal
  • 25%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 33.7 g
  • 67%
  • Sodium
  • 1678 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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