Chicken Parisienne

Bear Rich's Note:

Here is my favorite recipe, it is great served with baked potatoes and sugar snap peas on the side. What a delicious and easy meal to make....

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Serves: 4-6

Yield: 1.0 Casserole

• 2 -4 whole boneless chicken breasts
• 2 tablespoons butter
• 1 cup sour cream
• ½ cup cooking sherry or ¼ cup white vinegar
• 1 medium onion , sliced
• 1 (10 ¾ ounce) can cream of chicken soup

Directions:

1. Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.
2. Arrange chicken in a 9 X 13 baking dish and top with sliced onion.
3. In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.
4. Bake at 450 degrees uncovered for 50 min to an hour.

Reviews

[Julesong]

This is two different dishes, tasting quite different depending on whether you use the sherry or the vinegar. With the sherry I added capers. Either way, it's tasty. I don't usually cook with cream soups, but Bear Rich sounded like a nice guy and I thought I'd try it anyhow. :)

[TheDancingCook]

Very good. I used reduced fat sour cream and margarine, because it was all I had on hand. But it tasted great. I also used vinegar vs. the sherry; you definitly have to like vinegar if you use it in this recipe. I love onions and my husband doesn't, but the onions were big enough to take out when the dish was done baking; he never knew I had cooked it with onions! Will make this again.

[Chef #826306]

This was awesome! So tender! I added dill weed and paprika to the sour cream mixture which really kicked up the flavor. I also baked it in the same skillet I browned the chicken in so just one pan clean up! I will make this again!