Chicken With Veggies In Sour Cream Sauce Food

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 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.

CREAMY CHICKEN AND VEGETABLES

Steps:

• In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

CHICKEN WITH VEGGIES IN SOUR CREAM SAUCE

Steps:

• In a large cast iron skillet or wok, heat oil over medium-high.
• Add chicken and garlic - cook for about 4 minutes.
• Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes.
• Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through.
• Move chicken and vegetables (keep any liquid in pan) to a bowl and keep warm.
• Whisk in sour cream, Dijon and honey to juices in skillet and heat only until warmed through.
• Pour sauce over chicken mixture and toss to combine.
• Serve over rice, noodles or mashed potatoes.

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.

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.

CHICKEN WITH A CREAMY VEGETABLE SAUCE

Steps:

• Heat a frying pan over medium heat and spray with nonstick spray.
• Add chicken and cook 6 minute.
• Turn chicken and add the mushrooms and peppers and carrots and cook 6 more minutes.
• Remove all from pan and add sauce.
• For sauce: in a small bowl combine the soup, sour cream, milk and paprika. Stir the mixture into the skillet and bring to a boil.
• Return the chicken and veggies to the pan, and cook covered for 6 more minutes.
• Add the tomato and cook for 2 more minute.
• Serve over noodles or rice.