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. :)
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.
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!
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!
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!!
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.
our sherry is infused with peppers. It added zip, and this was really dynamite!
Very easy and good! I made the recipe using vinegar because I didn't have cooking sherry. I'll try that next time.
Tasted like you fussed but you didn't. Great served with brown rice cooked in chicken broth.