"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chiken Breasts and Sour Cream Recipe

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This recipe for Chiken Breasts and Sour Cream, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Sayer
Added: Wednesday, June 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 to 5 Chicken breast
1 can cream of muchroom soup
1 c. sour cream
1/2 soup can cooking sherry

Directions:
Directions:
Put chiken in pan. Try not to overlap. Combine soup, sherry and sour cream. Stir until blended and pour over chicken. Bake at 350 for 1 1/2 hours. Serve over rice or noodles.

Number Of Servings:
Number Of Servings:
4

 

 

 

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