I doubled the sauce, poured some in a container and the rest joined the chicken in a zip bag; both spent the night in the fridge. Later discarded the zip bag of marinade, browned the chicken to a slight blush of brown and baked in the oven @ 350 for 30 min, using saved sauce as a baste. I also used a trace of sauce to simmer mushrooms, diced red and green peppers. Add the veggies to a compliment of your favorite pasta and dreamy creamy Alfredo sauce really sets this dish among the fine restaurant ranks.

Reviewed On: Mar. 21, 2012

A good call I made was to search for and find a totally different brand butter and cooking sherry than what I'm accustomed to getting. If you're low on sour cream--add in 1 and half cans Cream of Chicken / Mushroom soup. Don't worry when you take dish out from oven and see sauce separation between it and butter. Remove chicken from baking dish onto a serving platter, and scrape clean ALL the sauce from the pan into a small saucepan and whisk or blender stir the sauce. THIS is where you can also adjust slightly more sherry, rosemary and/or thyme to suit your taste. The family didn't leave leftovers---that earned the 4th star on this one.

Reviewed On: Jan. 26, 2012

3 to 4 tablespoons of fresh drippings from a 5-star brand BACON in the skillet is perfect for browning BONELESS pork chops and PAM is great for use in the oven pan. No potatoes? No problem: I used one can each of Cream of Mushroom AND Cream of Potato; another excellent call! Double or triple the sauce and you can use Angel hair pasta, regular spaghetti or your favorite pasta shell types. When using BONELESS pork chops--watch your time / temperatures; the result should produce impressively tender chops that do come out tasting like a fine restaurant dish!

Reviewed On: Nov. 11, 2011