Chicken and Vegetables
Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 4
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Imagine a cozy evening at home, where the aroma of tender chicken mingles with a rich, creamy sauce of sour cream and sherry, creating a symphony of flavors that beckons you to the table. This dish not only highlights the succulent chicken breasts but also embraces the vibrant sweetness of peas and carrots, making it a delightful choice for family dinners or entertaining friends. With minimal effort and maximum comfort, it's the kind of meal that warms the heart and satisfies the soul.
Ingredients
Ingredients
- 3 to 4 - Chicken Breasts - Split
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - All-Purpose Flour
- 1 - Vegetable Oil
- 1 Can Cream Of Chicken Soup
- 1 Cup Sour Cream
- 1/2 Cup Sherry
- 1 Can Peas And Carrots - Drained
- 1 - Paprika
Directions
Directions
- Season chicken with salt and pepper; roll in flour.
- Brown chicken in small amount of oil in heavy skillet; place in large shallow baking dish.
- Pour soup over chicken.
- Bake at 350 degrees for 20 minutes.
- Combine sour cream, sherry, peas and carrots; mix well.
- Pour over chicken; sprinkle with paprika.
- Bake for 10 minutes longer or until chicken is tender.
Nutrition
Per serving · 4 servingsCalories
550
Fat
30 g
Saturated fat
10 g
Carbohydrates
30 g
Sugar
3 g
Fiber
2 g
Protein
40 g
Sodium
800 mg
Cholesterol
100 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 to 4 - Chicken Breasts - Split
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - All-Purpose Flour
- 1 - Vegetable Oil
- 1 Can Cream Of Chicken Soup
- 1 Cup Sour Cream
- 1/2 Cup Sherry
- 1 Can Peas And Carrots - Drained
- 1 - Paprika
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