Swiss Sherry Chicken Recipe - Allrecipes.com
Swiss Sherry Chicken Recipe
  • READY IN ABOUT hrs

Swiss Sherry Chicken

Recipe by  

"An elegant chicken dish for family and friends. You can leave dill out; it just gives the dish a little bit of extra flavor."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place chicken in a 9x13 inch baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
  3. In a medium bowl mix together the soup, sherry and sour cream, and pour mixture over chicken. Soften dill in melted butter; toss croutons in butter, and sprinkle them on top of chicken.
  4. Bake in the preheated oven for 45 minutes, or until chicken is cooked through.
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Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2008

This is one of the few recipes I've tried on AllRecipes that I didn't really tweak and it was absolutely DELICIOUS!

 
Most Helpful Critical Review
Jun 08, 2009

The flavor of this dish has a lot of potential. To increase the layers of flavor I made some alterations. I sauteed the chicken with salt, pepper and added 3 cloves of garlic before adding baking. This step keeps the juices in the chicken which prevents the sauce from becoming watery, as this was a complaint of many others. I also increased the sour cream by 1/4 cup and flavors melded together. I have also considered adding sauteed creminis for more texture in the sauce.

 
Jan 12, 2009

This was excellent! My husband and I aren't huge fans of swiss cheese, but I decided to give this a try anyway. I agree with other reviewers that the swiss/sherry combination is very nice. It tastes more sophisticated than your typical cream of mushroom recipe. I followed the recipe exactly. Cooking time was perfect. The chicken was moist and tender. Hubby and I both really liked this. Prep was nice and easy too. Next time, I may try bread crumbs in place of croutons.

 
Apr 26, 2007

We really enjoyed this - my 18 month old kept wanting more. I adjusted this for 2 and it was great-tasting, but it didn't present well after baking. This could be because I had only 2 breasts in a baking dish. When I make it again, I will wait to put the swiss/bread crumbs on in the last few minutes.

 
Jul 16, 2010

Fabulous chicken dish! This was super easy to prep and the cook time was perfect. The only thing I would change next time are the croutons. I will probably try fresh bread crumbs or crush the croutons rather than full. Overall though great dish!!!

 
Jul 30, 2004

Good receipe! I changed the cooking time to 375 degrees for 45 minutes. Turned out perfect. I also used fresh bread crumbs instead of croutons. My husband really liked this dish.

 
Dec 10, 2008

Made it as written. Didn't pound the chicken and had to add about 10 minutes to the cooking time. The whole family enjoyed this one, moist chicken is a rarity in my kitchen. Serve over egg noodles, there was plenty of buttery sauce to go around.

 
Sep 12, 2006

I'm always looking for recipes that keep chicken breasts moist, and this one caught my eye. I made it last night (cutting back to 4 TBS of butter) and it was fantastic. I served it on a bed of rice. My picky 19 year old daughter absolutely raved over it. This recipe is definitely a keeper

 

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Nutrition

  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 32.2 g
  • 50%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 33.9 g
  • 68%
  • Sodium
  • 729 mg
  • 29%

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

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