Chicken Breasts in Sherry and Sour Cream
- Ready In:
- 1hr 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 boneless skinless chicken breasts
- 354.88 ml sour cream
- 11 fluid ounce can cream of mushroom soup
- 453.59 g fresh mushrooms, quartered
- 4.92 ml Accent seasoning (optional)
- 177.44 ml dry sherry
- salt
- ground black pepper
directions
- Put chicken breasts and mushrooms in a casserole dish.
- Combine remaining ingredients and spoon over chicken.
- Cover with foil.
- Bake in a 350 degree oven for 1 1/2 hours.
- Serve with rice.
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Reviews
-
OH MY!! The sauce curdled. Looks horrible but the flavor of the dish is to die for divine. Made according to recipe, my chick breasts were humongous, so 4 halved (4.7 lbs) filled a a 9 x 13 foil pan. Seasoned chick with lemon pepper and sea salt first, made sauce from out of the fridge sour cream, added sherry, soup. Forgot to put mushrooms first on bottom, so stirred into the sauce before pouring over the chicken. Followed the recipe, covered with foil and baked to direction. Luckily I was making just for myself. Obviously my bad, WHAT DID I DO WRONG? How could I have avoided curdling the sauce.
RECIPE SUBMITTED BY
SuzieQue
Bradenton Beach, Florida