Chicken Suzanne
A comforting chicken dish featuring tender chicken breasts in a creamy mushroom and sherry sauce, perfect for family dinners and special occasions alike.
Ingredients
Instructions
- Season chicken with salt and pepper; brown in melted margarine.
- Remove chicken to a greased shallow casserole.
- Add sour cream, sherry, and cream of mushroom soup to the melted margarine.
- Mix well and pour the sauce over the chicken.
- Cover and bake at 350°F for 1 1/2 hours or until done.
- If using boneless, skinless chicken breasts, check after 45 minutes as it will finish cooking sooner.
- If your pan is nonstick, use only a few tablespoons of margarine instead of the whole stick.
Tips & Substitutions
For a creamier sauce, consider using Greek yogurt instead of sour cream. If you want to reduce the fat, you can substitute half of the margarine with chicken broth. When browning the chicken, ensure the skillet is hot to achieve a nice golden color. If using herbs, fresh thyme or rosemary can elevate the flavor. This recipe is reminiscent of other classic American recipes, making it a crowd-pleaser.
Serving Suggestions
Serve Chicken Suzanne with a side of fluffy rice or buttered egg noodles to soak up the delicious sauce. Steamed green beans or a crisp garden salad can complement the dish nicely. This recipe pairs beautifully with Teresa'S Chicken Rolls for a satisfying meal. For a complete experience, consider offering a light dessert after dinner.
Storage & Reheating
Leftover Chicken Suzanne can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and place the chicken in a baking dish, covering it with foil to prevent drying out. Heat for about 20-25 minutes until warmed through. Alternatively, you can microwave it for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Suzanne contains roughly 204 calories, with 2g protein, 11g carbohydrates, and 17g fat. Note that it is relatively high in sodium, at 1392mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, skin-on chicken breasts can add additional flavor and moisture. Just be sure to adjust the cooking time slightly, as skin can help lock in juices, making the chicken tender. You may need to increase the browning time to render some fat from the skin.
What can I substitute for sherry?
If you don’t have sherry, you can use white wine or even a splash of apple cider vinegar mixed with water as a substitute. The goal is to have a bit of acidity to balance the creaminess of the sauce. Non-alcoholic options include chicken broth with a splash of lemon juice for a similar effect.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the chicken and sauce the day before and store them in the refrigerator. Just assemble everything in the casserole dish, cover it tightly, and bake when you're ready. It can be a great time-saver for busy weeknights or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).