9 Reviews

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. :)

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Julesong May 13, 2002

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.

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TheDancingCook February 24, 2002

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!

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starrupton June 23, 2009

This recipe is similar to a recipe my Mom regularly prepared when I was growing up. However, she used cream of mushroom soup, no onions, and a healthy portion of sliced mushrooms. This is truly one of my favorite recipes!

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Cazadora January 03, 2009

Very good, easy recipe. The sauce is rich and creamy...doesn't taste like canned soup. I think it would work with pork chops or loin, also. Thanks, Bear Rich!!

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Doxiemom August 24, 2008

You are right Bear Rich, delicious and easy! I sliced some large mushrooms over the top of the chicken pieces. Served with baked potatoes and salad, fantastic meal. Thanks.

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Paka June 04, 2008

our sherry is infused with peppers. It added zip, and this was really dynamite!

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Dawn in Minnesota May 13, 2006

Very easy and good! I made the recipe using vinegar because I didn't have cooking sherry. I'll try that next time.

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JPerez February 20, 2006

Tasted like you fussed but you didn't. Great served with brown rice cooked in chicken broth.

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CASunshine September 16, 2005
Chicken Parisienne