Chicken in sour cream and mushroom sauce

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
4 boneless skinless chicken breasts

1 lb sliced mushrooms

2 tablespoons finely chopped shallots

2 tablespoons Butter

½ cup very dry sherry

Fat Free Sour Cream, 3 heaping soup spoons full (can use regular or low fat sour cream too)

Salt and Pepper


  • Wash and pat dry the chicken breasts; season on both sides with salt and pepper.
  • Heat a nonstick skillet, drizzle olive oil in it. Sauté chicken breasts until completely cooked , approximately 6 minutes on both sides.
  • Remove chicken breasts from skillet to a plate; keep warm. Add butter to skillet; melt. Add shallots and saute for a couple of minutes. Add mushrooms and continue cooking until cooked.
  • Add sherry and cook until bubbling and alcohol has been cooked out. Light it with a match to cook the alcohol out. Add the sour cream and stir until well combined and creamy.
  • Serve chicken breast with a generous serving of the mushroom cream sauce on top.

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