Baked Chicken in Sherry Sauce

Baked Chicken in Sherry Sauce


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About this recipe: Chicken breasts are topped with a slice of Swiss cheese, then baked in a sauce made from condensed mushroom soup, soured cream, sherry, butter and dill. A simple, yet elegant chicken dish.

Janet Schaufele

Serves: 6 

  • 6 skinless, boneless chicken breasts
  • salt and pepper to taste
  • 6 slices Swiss cheese, such as Gruyere or Emmental
  • 1 (295g) tin condensed cream of mushroom soup
  • 125ml sherry
  • 4 tablespoons soured cream
  • 40g croutons
  • 115g butter, melted
  • 1/8 teaspoon dried dill

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Preheat oven to 170 C / Gas 3.
  2. Place chicken in a 23x33cm or similar sized baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
  3. In a medium bowl mix together the soup, sherry and soured cream and pour mixture over chicken. Soften dill in melted butter; toss croutons in butter, and sprinkle them on top of chicken.
  4. Bake in the preheated oven for 45 minutes or until chicken is cooked through.

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