Smothered Sour Cream Chicken Food

SALLY STRUTHERS' MOTHER'S SMOTHERED CHICKEN RECIPE - (4.6/5)

Steps:

• Place the chicken breasts in a casserole dish. Season with salt & pepper & garlic powder. Spoon the soup over the chicken breasts. Spoon the sour cream on top of the soup. Sprinkle the fried onions over the top of the casserole. Bake at 350 for 1 hour.

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).

SOUR CREAM MARINATED CHICKEN II

Steps:

• To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
• Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

SMOTHERED CHICKEN

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

SOUTHWEST SMOTHERED CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. Sprinkle both sides with cumin and cayenne. In a large skillet, cook chicken in oil over medium heat until no longer pink, 4-5 minutes on each side. , Meanwhile, combine corn and salsa; spoon over chicken. Top with cheese and jalapenos. Cover and cook until heated through and cheese is melted, 3-5 minutes. Top each chicken breast with a dollop of sour cream.

SMOTHERED CHICKEN RECIPE

Steps:

• Prepare stuffing as directed on package. Cook chicken in skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add soup to skillet; stir. Cook, uncovered, 2 min. or until heated through, stirring occasionally. Stir in sour cream; cook on low heat 1 min. or until heated through, stirring frequently.
• Spoon sauce over chicken. Serve with the stuffing.

SMOTHERED SOUR CREAM CHICKEN

Steps:

• Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray.
• In a small bowl, whisk together sour cream, 1/2 cup of the parmesan cheese, salt, pepper, oregano, basil, garlic powder, minced garlic, heavy whipping cream, and cornstarch.
• Arrange chicken breasts in baking dish, top each with a slice of mozzarella, and coat with the sour cream mixture.
• Sprinkle remaining Parmesan over the top and bake until chicken is cooked through and sauce is bubbly, about 1 hour.
• Garnish with parsley, as desired.

SMOTHERED CHICKEN

Steps:

• Clean chicken breasts and dry well.
• In a shallow dish combine flour, cayenne pepper, paprika, salt and pepper.
• Dredge chicken breasts in flour mixture to coat and shake off excess.
• In large skillet heat 1/4 cup oil over medium heat.
• Add chicken and brown well on both sides.
• Remove chicken from pan and set aside.
• Pour excess oil from pan, leaving a thin layer.
• Add onions and garlic, saute, stirring occasionally until translucent, about 3-5 minutes.
• In a bowl combine sour cream and chicken broth and green onions and mix well.
• Transfer chicken back to skillet, and pour sour cream mixture over it.
• Bring to a simmer and cook, covered, until done, about 10 minutes.
• Serve on buttered noodles with chopped parsley.