Ingredients
-
8
-
1 1/2
-
1
-
1
-
1
-
3/4
-
-
-
-
-
-
-
-
-
Directions
Chicken Breasts in Sherry and Sour Cream, Easy and elegant, plus delicious , 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
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Steps
|
1
Done
|
Put Chicken Breasts and Mushrooms in a Casserole Dish. |
|
2
Done
|
Combine Remaining Ingredients and Spoon Over Chicken. |
|
3
Done
|
Cover With Foil. |
|
4
Done
|
Bake in a 350 Degree Oven For 1 1/2 Hours. |
|
5
Done
|
Serve With Rice. |
