Sherry Sour Cream Chicken

Sherry Sour Cream Chicken

101 Reviews 2 Pics
Charlene Padgette
Recipe by  Charlene Padgette

“An easy and delicious way to prepare chicken breasts. Works best with skinless AND boneless breasts, but breasts with the bone in will also work. Adjust the seasoning to taste.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9x13 inch baking dish.
  3. Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme salt and pepper to taste. Then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 1 hour.

Share It

Reviews (101)

Rate This Recipe
blue eyed CC
57

blue eyed CC

Made this last night and it was very good. I read the other reviews and only cooked my chicken in the oven for 35 minutes. Let's face it...you brown it on the stove first and that cooks the chicken at least half way through. We added garlic and chopped onion to the sauce. We found the amount of fresh thyme & rosemary was perfect. It was very tasty; hubby loved it. We will make this again.

Bonnie
47

Bonnie

This was pretty tasty. The mixture of sherry and sour cream made a nice tangy sauce. I added 2 cloves fresh garlic and 2 cups sliced (fresh) mushrooms to the butter after I browned the chicken. I placed these on top for the last fifteen minutes of baking time. I also cut the bake time down to 45 minutes. A keeper! Thanks.

Diyeana
45

Diyeana

This is a great base to a fantastic combination of flavors. I added a few things: shallots, garlic & mushrooms. I also used 1.5 cups of sourcream and 1/2 cup sherry (Oloroso - Cream Sherry) so I could put this on a bed of rice with more sauce. I only kept this in the oven for 40 minutes (35 minutes and then 5 more with some parmesean/romano cheese melting on the top).

More Reviews

Similar Recipes

Sour Cream Chicken Paprika
(163)

Sour Cream Chicken Paprika

Alice's Sour Cream Chicken Breasts
(140)

Alice's Sour Cream Chicken Breasts

Sour Cream Mushroom Chicken
(114)

Sour Cream Mushroom Chicken

Sour Cream Chicken
(120)

Sour Cream Chicken

Swiss Sherry Chicken
(75)

Swiss Sherry Chicken

Sour Cream Chicken and Stuffing
(51)

Sour Cream Chicken and Stuffing

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 371 cal
  • 19%
  • Fat
  • 25.1 g
  • 39%
  • Carbs
  • 5.2 g
  • 2%
  • Protein
  • 29.3 g
  • 59%
  • Cholesterol
  • 124 mg
  • 41%
  • Sodium
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Swiss Sherry Chicken

>

next recipe:

Alice's Sour Cream Chicken Breasts