Chicken In Sour Cream Sauce W Mushrooms Peppers Food

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.

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.

CHICKEN BREASTS IN SOUR CREAM WITH MUSHROOMS

Steps:

• Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with mushrooms.
• Combine undiluted soup, sherry and sour cream, blending well. Pour over chicken, completely covering it.
• Dust with paprika.
• Bake at 350 degrees for 1 1/2 hours.
• Serves 4.

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 SAUTE WITH MUSHROOMS AND PEPPERS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in Dutch oven or deep large skillet on medium heat. Add chicken, garlic and black pepper; mix well. Cook 5 min., stirring occasionally. Add mushrooms and green peppers; stir. Cook 5 min. or until chicken is done. Stir in pasta sauce; simmer 5 min., stirring occasionally.
• Drain pasta; place in large bowl. Add half the chicken mixture; mix lightly. Top with remaining chicken mixture and cheese.

SOUR CREAM CHICKEN PAPRIKA

Steps:

• You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
• Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
• Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
• Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

CHICKEN IN SOUR CREAM PAPRIKA SAUCE

Steps:

• Lightly dust chicken chunks with some flour- just enough to coat.
• Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
• Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
• Remove from pan using a slotted spoon and set in a covered dish to keep warm.
• Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
• Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
• Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
• Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
• Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
• Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.

CHICKEN WITH SOUR CREAM SAUCE

Steps:

• Pound the chicken to 1/4" thick.
• Dredge chicken in flour w/salt& pepper.
• Combine butter& oil in a large skillet over medium heat.
• Saute chicken for 2 minutes on each side.
• Remove when lightly browned on both sides.
• Add more oil or butter if needed.
• Saute garlic, shallots, and mushrooms.
• Add vinegar.
• Add sugar, seasonings and tomato paste.
• Scrape all brown bits from pan and mix in with the sauce.
• Return chicken and cover.
• Cook for 5 minutes Add sour cream and heat an additional 3 minutes.
• Serve over rice or pasta.

SOUR CREAM MUSHROOM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.

LIGHT CHICKEN WITH MUSHROOM CREAM SAUCE AND RED PEPPERS

Steps:

• Spray a saute pan liberally with cooking spray and warm over medium heat.
• Add red pepper and chicken to pan.
• Sprinkle lightly with season salt.
• Saute the red pepper and chicken until chicken is nearly done and pepper is softening.
• Add sour cream and cream of mushroom soup.
• Cook until heated through and sprinkle with black pepper.
• Serve over pasta.