Made this last night, and it was delicious! I followed the recipe for the most part. Browned the chicken in butter for 25 minutes or so and removed them from the pan. Followed the measurements in the recipe for sour cream and sherry. I don't measure my spices, but I did use dry rosemary and thyme, salt & pepper as suggested in the recipe; also added Red Robin's seasoning (my "secret" ingredient) & chicken boullion to the sauce. Right before placing it all in the oven, I threw in a can of mushrooms over the chicken and smothered it all in the sauce. Left it in the oven for 15-20 minutes (to let the chicken cook completely through), and "voila!" Served it with short grain brown rice. Boyfriend loved it, we practically licked the oven dish clean. Next time, I'll use fresh rosemary. I think I'll use this sauce for lots of other things as well (mmmm, like mashed potatoes) - it's THAT good!
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Made this last night, and it was delicious! I followed the recipe for the most part. Browned...