Chicken In Sour Cream Food

SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the sour cream, soup and wine. Mix well.
• Place chicken breasts in a 9x13 inch baking dish. Pour sour cream mixture over chicken and bake in the preheated oven for 1 hour.

SOUR CREAM AND ONION SKILLET CHICKEN

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken pieces with Italian seasoning, salt and pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently, until golden. Add butter, onion and garlic. Cook about 5 minutes, stirring occasionally, until onion is tender.
• In small bowl, mix sour cream, broth and cornstarch until smooth. Pour over chicken mixture. Reduce heat to low. Cook about 5 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce is thickened. Stir in half of the green onions.
• Serve chicken and sauce over rice. Sprinkle with remaining green onions.

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.

STEVEN'S WORLD FAMOUS TO-DIE-FOR SOUR CREAM CHICKEN

Steps:

• Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.
• Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.
• Melt half of the butter and pour on the bottom of a 9x13 baking dish.
• Dredge chicken in the cracker mixture and set in baking dish.
• Repeat until complete.
• Melt rest of butter and pour on top of chicken.
• Bake@ 350 for 35-45 minutes or until golden brown.

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.

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.

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

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).

SINFUL SOUR CREAM CHICKEN

Steps:

• Melt butter in a skillet over medium heat; cook chicken in melted butter until browned completely, 2 to 3 minutes per side. Pour wine into the skillet, bring to a simmer, reduce heat to low, and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet to a serving platter.
• Stir onion into the liquid remaining in the skillet; cook and stir until onion is tender, 5 to 7 minutes. Add sour cream to the skillet; stir until smooth. Season the mixture with salt and pepper; pour over chicken.

CHICKEN BREASTS IN SOUR CREAM SAUCE

Steps:

• Mix flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides of each breast. Gently shake off excess flour mixture.
• Melt butter in large skillet on medium-high heat. Add chicken; cook 10 to 12 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.
• Add tomatoes, tomato sauce and garlic to skillet; cook 3 min. or until heated through, stirring frequently. Stir in broth; bring to boil. Simmer on medium-low heat 3 min., stirring frequently. Whisk in sour cream; cook and stir 2 min. or until heated through. (Do not let sauce come to boil.) Spoon over chicken.

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 IN SOUR CREAM (CROCK POT)

Steps:

• Mix salt,pepper, and paprika in small bowl and rub over each piece of chicken and place in crock pot.
• Mix wine and chicken soup together and pour over chicken.
• Cook on low for 6-8 hours or high for 2-3.
• Remove chicken from crock pot and place on plate. Stir sour cream into sauce mixture in crock pot. Return chicken to pot for about 5-10 minutes longer to heat through.
• *Serve over white rice.

BAKED SOUR CREAM CHICKEN

Steps:

• Preheat the oven to 350 degrees.
• Pound chicken flat until about 1/2" thick.
• Place chicken into a greased 11"x7" baking dish.
• Spread the sour cream over the chicken.
• In a small mixing bowl, add the breadcrumbs, herbs, salt, and pepper, then mix until combined.
• Sprinkle crumb mixture over the chicken.
• Bake at 350 degrees for 20 minutes until cooked through.

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 IN GARLIC SOUR CREAM

Steps:

• Bring large pot of water to boil & add salt.
• Add potatoes & cook until tender, about 15 minutes, then drain & set aside.
• Put butter in deep skillet or flameproof casserole dish, then turn heat to medium-high & wait about a minute for butter to melt.
• Add chicken, skin side down, & brown well, rotating & turning pieces as necessary, 10-15 minutes, then remove chicken from skillet & set aside.
• Reduce heat to medium-low & add garlic, scallions & dill, stirring until garlic is softened, about 1 minute.
• Add potatoes to skillet, stirring to coat with herb mixture.
• Add chicken pieces & stir again.
• Turn heat to low & add sour cream.
• Simmer another 10 minutes, before serving.

SLOW COOKER CHICKEN IN SOUR CREAM SAUCE (CROCK POT)

Steps:

• Combine the first four ingredients and rub over chicken.
• Place chicken in crock pot.
• Combine the soup, sour cream, broth and mushrooms.
• Pour over chicken.
• Cover and cook on low for 4-8 hours or until a meat thermometer reads 170°.
• Thicken the sauce if desired.

CHICKEN IN SOUR CREAM

Steps:

• Preheat oven to 350 degrees.
• In a plastic bag, combine flour, salt and pepper.
• Shake to coat chicken with flour mixture.
• Melt butter in casserole dish or skillet.
• Brown chicken on all sides.
• Mix in sour cream, broth, mushrooms and paprika.
• If skillet is not oven proof, transfer to a casserole dish.
• Cover and Bake 45 minutes or until chicken is tender.

SOUR CREAM BAKED CHICKEN

Steps:

• Pound chicken to a uniform 1/2-inch thickness. Place in an ovenproof 10-inch round dish, sprayed with vegetable oil. Spoon sour cream over chicken. In a small dish mix crumbs (or cereal) with herbs, salt, and pepper. Sprinkle crumb mixture over sour cream. Bake at 350 degrees for 20 minutes until thoroughly cooked.

OVEN-FRIED CHICKEN WITH SOUR CREAM

Steps:

• In a nonreactive container or bowl , combine the sour cream, lemon juice, Worcestershire sauce, paprika, garlic, seasoned salt, and pepper. Place the chicken breast pieces in the bowl and turn them to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
• Heat the oven to 350 F / 180 C /Gas 4. Line a shallow rimmed baking sheet with foil and then lightly grease the foil or spray it with nonstick cooking spray.
• Put the breadcrumbs in a wide, shallow bowl.
• Remove the chicken breasts from the sour cream mixture and coat the pieces thoroughly with the breadcrumbs.
• Arrange the coated chicken in the prepared baking pan.
• Bake the chicken in the preheated oven for 35 to 45 minutes or until it is tender and the juices run clear. The safe minimum temperature for chicken is 165 F / 74 C. To check for doneness, insert a reliable instant-read thermometer into the thickest chicken breast.
• If the chicken breasts are very large or quite thin, adjust the cooking time accordingly. Check thin chicken breasts after about 25 to 30 minutes.