Chicken breasts are allowed to marinate in a mixture of sour cream and Dijon mustard, crumbed with crushed cornflakes and onion soup then baked until golden brown.
I liked it but hubby was a little ambivalent. In future I will try making it with a little less mustard, and use a different flavoured soup mix, as he didn't like the onion flavour so much. In principle it was very good - I will make it again with those adjustments. - 03 Sep 2015
Great recipe. Good old comfort food. Smells wonderful! Very easy to make and love how the coating stays on chicken so nicely. I used 4 boneless skinless chicken breasts with total weight of 1.7 pounds. Needed about double the corn flakes called for. One other hint...be sure to really mix corn flake, onion soup combo...the onion soup wants to go to bottom of bowl and you end up having much more of it on the last pieces of chicken dipped than the first. - 14 Aug 2009 (Review from Allrecipes USA and Canada)
This was delicious!! I made it once by the recipe word for word, another time I didn't have enough sour cream so I added some ranch dressing to the mix and it was AMAZING!!! - 16 Dec 2009 (Review from Allrecipes USA and Canada)