Sunday, October 17, 2010

Sherry Chicken

4 Large chicken breasts
1/2 pint sour cream (8 oz)
1 can cream of mushroom soup
1/2 cup cooking sherry (maybe even a splash more)
Salt and Pepper

Place chicken breasts in baking pan. Mix sour cream, soup and sherry in bowl. Salt and pepper chicken then sprinkle generously w/ basil (this really gives the chicken some great taste). Pour the cream mixture over the chicken. Sprinkle w/ paprika.

Bake uncovered at 325-350 for about 45 minutes or until chicken is done.

This is a simple, very flavorful dish that is great to make ahead and refrigerate until ready to cook. Great w/ Mama Jeanne's Easy Potatoes or wild rice (for a healthier option) and rolls to sop up the yummy sauce!

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