Cooking web notes

Chicken Breasts in Sour Cream

There was no doubt in my mind that sooner or later I’d do this and I didn’t let myself down!  The chicken baked, I took it out of the oven and snapped some photos of it in the baking dish.  Then I gobbled the chicken down before I realized I did not take a photo of it with the succulent mushrooms on a plate.  Sometimes I just get too wrapped up in the eating and forget what I’m supposed to be doing!

  

Yum ~ the appeal of sour cream! It gives food a great tang and was just right for the chicken when I served it over rice; noodles work just as well.  If you’re afraid of the fat content in sour cream, try low-fat sour cream or even yogurt with this recipe. This dish is simple and good ~ turning the chicken into a saporous dish!

 

Chicken Breasts in Sour Cream

Ingredients:

3 or 4 chicken breasts

8 ounces sliced fresh mushrooms

1 cup sour cream

1 cup dry white wine or chicken broth (I use wine)

½ teaspoon salt

1 teaspoon paprika

½ teaspoon McCormick’s Seasoned Pepper

Method:

Place sour cream, chicken broth, salt, pepper and paprika in a bowl and combine well.

Add mushrooms and toss lightly.

Arrange chicken breasts in a baking dish.

Spread sour cream/mushroom mixture over top.

Cover with foil and bake at 350 degrees for about 30 minutes.

Remove foil, continue baking until chicken is tender, about another 15-20 minutes.

It’s creamy, moist and delicious!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

This entry was posted on Wednesday, November 16, 2011 at 6:02 AM and is filed under Chicken, Entree, Mushrooms, Sour cream, Wine. You can follow any responses to this entry through the RSS 2.0. You can leave a response.