About this recipe: A convenient midweek dinner combining chicken with a creamy sauce of mushrooms, sherry and soured cream.
- Rated on - 14 Feb 2017
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)