7 Reviews

We loved this! I only used 2 chicken breasts, but decided to keep the sauce amount the same. I served it over whole grain egg noodles and it was delicious with the sauce. The only other change I made was to omit the gruyere cheese. I'm sure I would have loved it, but my DH doesn't eat cheese. The recipe is still delicious enough to put into my best-of-the-best file. Thank you!

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LifeIsGood March 16, 2014

Restaurant quality sauce! Do not substitute for the gruyere...it puts this dish over the top!

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FLKeysJen March 09, 2014

This was delicious! The sauce stole the show. I will use this sauce on pasta as a side often, it tastes SO good, not too tomatoey (is that a word?), and not bland white sauce. It is tangy and very tasty! I made half again as much sauce as called for to have more for the egg noodles I was serving it with, and I added 1 teaspoon of sugar to the sauce, because I just thought it needed it. I was a little afraid the dill would be overpowering, but it was not. I seasoned the breasts before sautéing, and added more almonds to the sauce and some on top. (Love almonds!) It was ooohed and aaaahed at the table tonight. I will definitely make this again! Thanks, CaliforniaJan, for another keeper! ZWT9

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Chef PotPie September 06, 2013

This is really delicious. The sauce is rich and flavorful. I cut recipe down for 2 people but wish I had made the whole recipe and frozen a couple of portions for later use. Made for ZWT 9.

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Outta Here August 07, 2013

Thank you for sharing this recipe, CaliforniaJan. Because this was a HUGE hit with my family. The subtle tones from the sherry, tomato paste and sour cream made the sauce something we'll remember for a long time. It was creamy, flavorful and complemented the chicken quite nicely. We loved it! Made for ZWT #9 (Scandinavia).

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NorthwestGal August 02, 2013

We loved this!!!! There are just 2 of us so I only used two breasts but kept the sauce the same to go over the noodles I was serving it with. I probably doubled the almonds because DH will eat anything with almonds or bacon :) I substituted shallots for the regular onion as I bought quite a few for ZWT. I can see this being a regular on our menu here. Thanks so much for posting. Made for ZWT5 - Ali Baba Babes

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K9 Owned May 28, 2009

This was made for Phototag, on May 5, 2008. It's a delicious, rich recipe! I didn't change the recipe at all abd didn't sub anything, but I used deboned breasts with the skin on: all I could find. I only used 5 small breasts which I pounded a little to make sure they're tender. In the end I decided not to use all the sauce -- there is quite a bit more than you see in the photographs. That's because it's only husband and me. I froze the leftover cream sauce to use in a soup -- it's far too good to waste. I suggest you use no less than 6 or more large breasts for a bigger family. I think if I make this again, I'll add a pinch of sugar, which will counteract the slight acidity of the tomato paste, and I'll also use ground nutmeg as an extra seasoning. One tip: stir in the tomato paste and the flour OFF the heat, briskly, with the back of a spoon. This prevents lumps forming. In the end I did use more almonds than the recipe specifies, because we love almonds, and I thought the almonds on top of the cheese would look better in the photographs!! Don't leave out the sherry: I used a dry sherry. Thanks, Jan, great recipe!!

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Zurie May 05, 2008
Chicken Breasts in Sour Cream-Almond Sauce