Best Sour Cream Chicken Breasts Recipes

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 BREASTS IN A SOUR CREAM AND WINE SAUCE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool; set bacon aside.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking dish with cooking spray.
• Melt the butter in a large skillet over medium heat, and pan-fry the chicken breast halves until brown on both sides, about 6 minutes per side (meat will still be pink inside). Arrange the chicken breasts in the baking dish, and scatter the mushrooms over the chicken. Cook the green onions in the hot skillet over medium heat until softened, about 3 minutes; stir in paprika and flour. Fry the flour mixture for about 1 minute. Mash the bouillon cube in 1/4 cup of hot water in a small bowl, and whisk the bouillon into the flour mixture. Bring to a boil (sauce will be thick). Gradually whisk white wine into the skillet, and bring to a simmer. Stir the sour cream into the sauce. Pour the sauce over the chicken breasts in the baking dish.
• Cover the baking dish with foil, and bake in the preheated oven for 1 hour.
• About half an hour before chicken is done, bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let rice stand covered for about 10 minutes.
• To serve, spoon the cooked rice onto a serving platter, and top with the chicken breasts. Stir remaining sauce in the dish, and spoon over the chicken; garnish with crumbled bacon and slivered almonds.

CHICKEN BREASTS IN SOUR CREAM-ALMOND SAUCE

Steps:

• Saute the chicken on both sides in butter, remove from the skillet. Add the onion and garlic, cook and stir for 2 to 3 minutes. Add tomato paste and flour to the skillet, stir until blended and smooth. Gradually add the chicken stock and sherry, cook and stir until smooth and slightly thickened. Return the chicken to the skillet. Add the almonds, dill, salt, and pepper.
• Cover and simmer over low heat for 30 minutes on until tender. Arrange the chicken in a shallow baking dish. Stir the sour cream into the sauce and pour over the chicken. Sprinkle with grated cheese and brown under broiler.

CHICKEN BREASTS IN SHERRY AND SOUR CREAM

Steps:

• Put chicken breasts and mushrooms in a casserole dish.
• Combine remaining ingredients and spoon over chicken.
• Cover with foil.
• Bake in a 350 degree oven for 1 1/2 hours.
• Serve with rice.

CHICKEN BREASTS IN SOUR CREAM SAUCE

Steps:

• Preheat oven to 300 degrees. Lay one piece of dried beef on each chicken breast and wrap with a half slice of bacon. Place in a 13 × 9-inch casserole dish, seam side down. Mix sour cream, soup, and mushrooms together. Pour over chicken breasts. Cover and bake for 1 1/2 hours. Serve with rice.

SOUR CREAM DIJON CHICKEN BREASTS

Steps:

• 1. USE 2 PARTS SOUR CREAM TO 1 PART OF DIJON MUSTARD, IT ALL DEPENDS HOW MANY CHICKEN BREASTS YOU ARE MAKING. MIX THE TWO TOGETHER AND SPREAD ON ONE SIDE OF THE BREAST, PLACE THAT SIDE INTO THE BREAD CRUMBS, AND ADD MORE TO THE TOP SIDE AND PLACE ON A COOKIE SHEET EITHER COVERED WITH TIN FOIL OR SPRAYED WITH PAM OR ANY COOKING SPRAY
• 2. COOK AT 350 UNTIL GOLDEN BROWN, ABOUT 30-40 MINUTES AND THE CHICKEN IS COOKED THROUGH

ALICE'S SOUR CREAM CHICKEN BREASTS

Steps:

• Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth.
• In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper.
• Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!

CHICKEN BREASTS WITH SOUR CREAM AND JALAPENOS

Steps:

• Pound chicken breast to 1/4 to 1/2 inch thickness.
• If using fresh jalapeno, wash and pat dry; seed and remove ribs, if desired. If using canned green chilies: rinse, seed and pat dry. Chop chilies.
• Shred enough cheese to measure 1/4 cup.
• In small bowl, combine cheese with chilies, chopped cilantro and sour cream.
• Set aside.
• Preheat broiler.
• Line broiler tray with aluminum foil and set aside.
• Sprinkle both sides of chicken breasts with salt and pepper to taste.
• Combine butter and oil in large heavy-gauge skillet over medium-high heat.
• Sauté chicken breasts, 2 at a time, about 5 minutes per side, or until brown.
• Transfer to broiler tray.
• Top each chicken breast with a generous spoonful of sour-cream mixture.
• Broil 4 to 5 inches from heating element about 5 minutes, or until topping bubbles.
• Transfer to platter and serve immediately.

CHICKEN BREASTS WITH SOUR CREAM

Steps:

• mix spices and herbs together. dust chicken breats in spice mixture and dredge with flour.
• heat butter in saute pan over med heat. add chicken and cook 3 minutes. season with salt and turn pieces over and cook another 3 minutes.
• add green onions to pan and cook 1 minute. pour in chicken broth and cook 6 minutes over low heat. do not cover.
• remove chicken breasts and set aside on hot serving platter.
• place saute pan over high heat and cook sauce for 3 minutes.
• dissolve cornstrach in 3 tablespoons cold water, stir into sauce. conitnue cooking 1 minute. remove pan from heat and let stand 2 minutes.
• stir in sour cream, mix.
• server sauce over chicken and potaotes.

SOUR CREAM CHICKEN BREASTS

Steps:

• Melt the butter and add the chopped onion and frizzle for a few minutes on low; do not brown onion.
• Add the stuffing mix to the butter mixture.
• In a 9x13 greased casserole, place the chicken breasts.
• Spread the sour cream over the chicken breasts.
• Put the stuffing mix on top of this.
• Cover with foil and bake in a 325 degree oven for 60-70 minutes, depending on your oven.
• NOTE: If your stuffing seems too dry, add a tad of water.

CHICKEN BREASTS IN SOUR CREAM GRAVY

Steps:

• Place chicken in 9x13 pan. Season each piece and top with butter pats. Bake at 350 degrees for 35 minutes.
• Remove chicken from pan.
• Pour drippings into a small mixing bowl and add soup and sour cream, stirring well.
• Replace chicken in pan and pour gravy mixture over it. Bake for 20 minutes.
• Top with onion rings and bake for 5 more minutes.
• Serve with wild rice.
• Note: If you like more gravy, like we do, double the butter, soup, and sour cream.

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.