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Add a photoServings: 8
Ingredients
- 8 x Chicken breast halves, boned and skinned Salt Freshly grnd pepper Paprika
- 1/2 stk butter
- 1/2 lb Fresh mushrooms
- 1/2 stk butter
- 1/4 c. Sherry
- 1 can (10.75-ounce) cream of mushroom soup
- 1 c. Lowfat sour cream
- 1 can (2.8-ounce) Durkees onion rings (optional)
Directions
- Place chicken breasts in a 9x13 baking dish. Sprinkle each piece of chicken with salt, pepper, and lots of paprika. Cut 1/2 stick of butter into pats and top chicken breasts. Bake, covered, for 1 hour at 350 . Wash mushrooms.
- Slice some in half, leave some whole. Saute/fry in butter and sherry over medium heat in a heavy skillet. When chicken is done, remove from baking dish. Add in mushrooms (including juice), soup, and lowfat sour cream to drippings.
- Mix well. Return chicken to dish and partially cover with sauce mix.
- Top with onion rings and bake, uncovered, for 10 to 15 more min. Serve with sauce spooned on top.
- Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 8 servings | |
| Calories 414 | |
| Calories from Fat 267 | 64% |
| Total Fat 30.1g | 38% |
| Saturated Fat 14.28g | 57% |
| Trans Fat 0.17g | |
| Cholesterol 134mg | 45% |
| Sodium 194mg | 8% |
| Potassium 444mg | 13% |
| Total Carbs 2.75g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.04g | 1% |
| Protein 30.6g | 49% |
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