Chicken Burgers With Sour Cream Sauce Food

CHICKEN BURGERS

Steps:

• In a bowl, combine ground chicken, bread crumbs, sour cream, soup mix, mustard, and pepper.
• Shape mixture into 4 patties.
• Grill over medium-high heat fir 10-15 minutes or until burgers are no longer pink, turning once.
• To serve, layer lettuce and tomato and burger in onion roll.

CHICKEN BURGERS WITH SOUR CREAM SAUCE

Steps:

• Combine the chicken, breadcrumbs, egg white, lemon rind, garlic, mint, rosemary and tomato paste in a processor and pulse until smooth.
• Wet your palms.
• Shape the mixture into 4 burgers.
• Now make the sour cream sauce.
• It's simple.
• All you got to do is mix all the ingredients for it together and that's it- it's ready.
• Spray a little oil in a non-stick pan.
• Cook the burgers until well browned on both sides and cooked through.
• Slice the buns horizontally.
• Layer the lettuce, burger, sour cream sauce, tomato and onion on the bottom half of the bun.
• Place the top half of the bun over it.
• Serve warm.

SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.

CHICKEN IN SOUR CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
• Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
• Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CHICKEN TACO BURGERS

Steps:

• Combine the ground chicken and taco seasoning (I don't use the whole packet) Divide into 4 patties.
• Grill burgers, and add a slice of monterey jack cheese.
• Top with salsa and sour cream and enjoy!

CHICKEN BURGER WITH HORSERADISH SAUCE

Steps:

• Combine chicken, onion, crumbs, worcestershire, hot pepper sauce, salt and egg white in bowl.
• Form 4 patties, 1" each.
• Coat large nonstick skillet with nonstick cooking spray.
• Place over medium heat.
• Add patties; cook, covered, until browned, 5 minutes.
• Turn; cook, covered, until no longer pink in center, about 5 minutes.
• Spread each bun half with 1 tb sauce.
• Use 1 lettuce leaf and top with burger.
• Creamy Horseradish Sauce: Combine sour cream, horseradish, vinegar and pepper in small bowl.
• Refrigerate, covered, for up to 3 days.

SOUR CREAM CHICKEN

Steps:

• Whisk together sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, paprika, garlic powder and pepper. Add the chicken to the sour cream mixture and toss to coat. Cover and marinate in the refrigerator for at least 1 hour (or overnight).
• Preheat oven to 375°F. Spray a large baking dish or rimmed baking sheet with cooking spray (about 9 x 13-inches or any other size dish that comfortably holds your chicken).
• Remove the chicken from the sour cream mixture and place in the prepared baking dish. Discard marinade.
• In a small bowl, combine cracker crumbs and melted butter. Press buttered cracker crumbs on top of each chicken breast. Sprinkle with Parmesan.
• Bake, uncovered, for 35-45 minutes or until chicken reaches an internal temperature of 165°F. Garnish with fresh herbs and serve.

CHICKEN BREAST IN SOUR CREAM SAUCE

Steps:

• 1. Place the oil and butter in a large skillet over medium to low heat. Melt the butter, place chicken breast in skillet and brown on both sides, remove from skillet to a platter.
• 2. Place the chopped onion, sweet red peppers and minced garlic in the skillet and saute until onion is translucent and peppers are tender. Add paprika and blend together.
• 3. Add chicken broth to the skillet and place chicken breasts in pan to cook covered for 25 minutes or till chicken is tender. Note, using cut up chicken parts ( bone in) will increase the simmering time to about 45 minutes.
• 4. Remove chicken to a plate and keep warm. Blend the sour cream and flour together, whisk into the liquid in the skillet and cook until thickened, salt and pepper to taste. Pour over chicken. Serve.

CHICKEN BURGERS

Steps:

• In a large skillet, saute onion in 1 tablespoon oil until tender. Place in a large bowl. Add chicken, crumbs, Parmesan, eggs, herbs and seasonings; mix well. Stir in enough milk to be able to shape mixture into patties. Shape into eight patties. In the same skillet, cook patties in remaining oil for 5 minutes or until browned on each side and heated through. Serve on rolls with lettuce and tomatoes.

ASIAN CHICKEN BURGERS

Steps:

• Heat the oil and fry the onion, ginger, garlic and chili for a 2-3 minutes, add the mushrooms for the last minute.
• Set aside to cool.
• Mix the ground chicken with all the other ingredients and the cooled onion mixture, shape into 4 or 6 burgers.
• Fry them in some oil on a medium fire for several minutes on each side until done and browned.
• Serve as suggested in the recipe-intro or use your own ideas.

CHICKEN IN SOUR CREAM SAUCE

Steps:

• In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.

SOUR CREAM BURGERS

Steps:

• In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend.
• Preheat a grill for medium heat. Form the ground beef into 8 balls, and flatten into patties.
• Grill the patties for 6 to 8 minutes per side, or until well done.

SOUR CREAM CHICKEN

Steps:

• Preheat your oven to 375 degrees F.
• Lightly coat a 9x13 baking dish or casserole dish with olive oil.
• Mix together sour cream with a 1/2 cup of Parmesan, oregano, basil, garlic powder, salt and pepper.
• Lay your chicken breasts in baking dish, top each with mozzarella cheese. Spread the sour cream mixture over the chicken in the casserole dish
• Top with remaining Parmesan. Cook for 1 hour, or until internal temp of the chicken reaches 165 degrees F.
• Garnish with parsley.

CHICKEN IN CREAM SAUCE

Steps:

• Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
• Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
• Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
• Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.

MUSHROOM CHICKEN IN SOUR CREAM SAUCE

Steps:

• Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
• Secure the cover onto the slow cooker and cook on Low for 8 hours.