I really like the idea of this recipe, it's a different way to make chicken and that is always good! I half it and make it for two. I have made it twice now with the following alterations. To lower the fat content, I use two Tbsp of light margarine. I use one Tbsp to brown the chicken, then remove from pan. I add the other Tbsp and then saute garlic, mushrooms and a shallot. Even though I half the sour cream I still use 1/4 cup of sherry. When cooking, I used a cast iron fry pan to brown everything and then just put it straight in the oven. I also covered the pan with tin foil to keep in the moisture and took it off for the last 5 minutes. I only cooked the chicken for about 35 minutes. This recipe is very tasty and still easy enough to make on a weeknight.
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I really like the idea of this recipe, it's a different way to make chicken and that is always...