That looks really good...i'll have to try it!

This was great! The only problem I had, which must be related to my oven temperture, is that it seemed to overcook. I cooked the chicken breasts (and they were pretty fat) at 375 for 45 minutes, but when I took them out of the oven they had shrunk up and were in a big puddle of chicken juice, which means the juice cooked out of the chicken leaving me with dry-ish tough-ish chicken. I've never had so much liquid come out of chicken! I'm not sure if I need to cook it at a lower temperature for the same amount of time, or cook it at 375 but for less time. But, other than that, it's a keeper and I just need to fine tune it!

I made this over the weekend and it was very, very good. I cooked with the bone in version of thighs and breasts. Very, very good. I'll be making this again.

Anyone have any idea the carb intake for a serving of this?

Hi - I originally posted this recipe which I got from the Suzanne Somers discussion board.

I make this recipe in a very large frying pan. I sear the chicken in a bit of olive oil (and I have dredged the pieces in shredded Parmesan before searing them) and then make the sour cream mixture separately. I simmer the chicken pieces for about 20 min. and then pour in the sour cream mixture and let the flavors meld. I never put it in the oven.

Works great every time!

Thansk for posting the original recipe- I really like it!

So, during the 20 minutes the chicken is simmering, it's the only thing in the pan? When do you put the mushrooms in?

Never thought of putting it in a pan. Hmmmm, maybe I'll give that a try. Sounds good!

The "non chicken" ingredients (sour cream, butter, dry ranch dressing mix, mushrooms) are simmered in a separate pan while I am cooking the chicken. They all melt together and then when I think the chicken is about done I pour the sour cream mixture over the chicken, recover, and let cook another 5-10 minutes.

Even I can do that..

Oh my gosh I made this today for lunches for the kids and myself, and they had no clue it was lowcarb. I added a little bacon and it was so good we have two left for leftovers and we will probably have a fight over who gets it. This is so good it didnt need anything else, just chicken and we had some broccoli with it. Super thanks so much for the new idea.

Aha- that makes sense!!!

Thanks for sharing this yummy dish with us!

I'm going to give the "pan" method a try this weekend. I'm sure it will be great.

OOOOHHHHHH...this recipe is VERY good - definitely a keeper! Next time I make this, though, I'll do it with boneless chicken or pork...trying to cut the meat off the bone slopped up the crunch topping! Thanks for sharing!

This recipe sounds really good, but does it have the mayo taste or does that kind of cook out.

I didn't notice a mayo taste. It all blends together really nice.