Chicken Breasts in Sherry and Sour Cream

Wonderful!! These have the most fantastic flavor. I sauted the mushrooms in a little butter before adding them to the casserole dish. And we had buttered dill noodles with this. Very good!! Thanks suzyq! This went into my "make often" file!

OH MY!! The sauce curdled. Looks horrible but the flavor of the dish is to die for divine. Made according to recipe, my chick breasts were humongous, so 4 halved (4.7 lbs) filled a a 9 x 13 foil pan. Seasoned chick with lemon pepper and sea salt first, made sauce from out of the fridge sour cream, added sherry, soup. Forgot to put mushrooms first on bottom, so stirred into the sauce before pouring over the chicken. Followed the recipe, covered with foil and baked to direction. Luckily I was making just for myself. Obviously my bad, WHAT DID I DO WRONG? How could I have avoided curdling the sauce.

These were really good, and the chicken stayed really tender and juicy. The sherry was a bit to prominent, so next time I think I'll just add 1/2 c., but I will definately make these again - very easy to do!! Thank you.

Very nice. The sour cream kept the chicken very tender. I omitted the Accent seasoning. I added two cans of green beans to make a complete meal in one dish.

The accent is optional in this (and most other) recipes. If you are allergic or just don't like to use it, just leave it out.