Chicken a la Fire Station Recipe - Allrecipes.com
Chicken a la Fire Station Recipe
  • READY IN ABOUT 2 hrs

Chicken a la Fire Station

Recipe by  

"Chicken breasts are pounded thin, rolled up with butter and seasonings, and then slow-baked in a rich sour cream and sherry sauce. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C), and grease a 7x11 inch baking dish.
  2. Pound the chicken breasts with a meat mallet until flattened. Place 1 tablespoon of butter on each breast, and sprinkle with Italian dressing mix. Roll up the breasts, secure them with toothpicks, and place in the baking dish.
  3. Whisk together the cream of chicken soup, sour cream, and sherry in a bowl until smooth, and pour over the chicken rolls.
  4. Bake in the preheated oven until the chicken is cooked through and tender and the sauce is bubbling, about 1 1/2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2009

Everyone agreed this was a four-star meal, which is a really high rating for my family. The sauce had a nice flavor. I sprinkled some bread crumbs on top of the chicken with about 10 minutes left. I only made three chicken breasts so I had a lot of sauce left over which might have worked well with some noodles. I'll have to try this next time.

 
Most Helpful Critical Review
Dec 02, 2009

This was good, not spectacular. Hubby thought it was very good. I did use low fat soup and lite sour cream, and only 3 chicken breasts (so only 3 Tbsp butter and not the whole pkg of dressing mix.) Served with rice, we like lots of sauce but of course still have some left over.

 

6 Ratings

Jun 01, 2009

Excellent meal! The chicken cooked very quickly because it had been pounded thin. I added some sliced mushrooms to the butter inside the roll. The sherry adds a nice mellow touch.

 
Aug 24, 2009

This chicken was good, but I am not sure I would make it again.

 
Feb 18, 2011

This one was...bizarre to me. My taste buds were very confused and I think I liked this. My husband mentioned it seemed like a sauce that would be good a nice lump crab cake or a nice white fish. I think we'll eat this again but try it on one of those instead of the chicken. I think you really need a protein that has a very distinct, noticeable flavor as opposed to one that tastes like whatever it is cooked in.

 
Dec 20, 2012

This is a dish fit for company. I put fresh spinach leaves inside the chicken breasts before rolling them up. I also cut the sherry down by half just because I was afraid it would be too strong for my personal taste. I served it over egg noodles. Delicious! (The butter puddles on top, but if you stir up the sauce, it's all good. The butter could probably be omitted.)

 

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Nutrition

  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 738 mg
  • 30%

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

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About the Cook

 
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