A convenient midweek dinner combining chicken with a creamy sauce of mushrooms, sherry and soured cream.
My husband and I absolutly love mushrooms and this recipe really makes them shine. The only thing I did differently was used fresh mushrooms and sauteed them in white wine and butter. When they were sufficiently cooked I added the mushrooms and their leftover liquid to the recipe instead of using canned. This is a keeper, Thanks a lot. - 07 Feb 2004 (Review from Allrecipes US | Canada)
I loved this recipe. I used boneless skinless breasts which I pounded thin between waxed paper. I browned for a few minutes each side in olive oil. The thin breasts cooked up tender in only 30 minutes in the oven. We love mushrooms so I doubled this ingredient. My husband went nuts over this. Definitely something I would do again and again. I think it could be used for baked pork chops also! - 27 Jan 2001 (Review from Allrecipes US | Canada)
I haven't tried the recipe but would like to comment on the negative responses. If you don't think its something that you would care to try, that's your opinion but no need to bash someone's recipe because they choose to use canned soup and canned veggies. I prefer natural ingredients and fresh veggies as well but that's my preference. I don't see anything wrong with using canned ingredients as a shortcut. - 03 Sep 2015 (Review from Allrecipes US | Canada)