CHICKEN IN SOUR CREAM
This is a family favorite of ours, and I also serve it to company. Serve this delicious chicken recipe along with a salad, rolls, and a vegetable.
Provided by Lucille Cole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 636.2 calories, Carbohydrate 12.6 g, Cholesterol 183.2 mg, Fat 48.8 g, Fiber 0.6 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1865.7 mg, Sugar 1.6 g
SOUR CREAM CHICKEN
I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day. - Nancy Stec, Upperco, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 899mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
SINFUL SOUR CREAM CHICKEN
This was a staple in my family growing up. Being married now, my husband requests it all the time! Though it's not the healthiest, it's a quick and easy option for a weekday meal. Can be made with chicken thighs as well.
Provided by littlelam
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 5.5 g, Cholesterol 104.8 mg, Fat 18.7 g, Fiber 0.3 g, Protein 28.5 g, SaturatedFat 10.4 g, Sodium 115.7 mg, Sugar 1.2 g
ANOTHER SOUR CREAM CHICKEN
I love sour cream and chicken and am always looking for a new way to fix it. This was well received by the family. All I served it with was some boiled new potatoes. Of course, I went a little heavy on the broccoli, but that's only because we love it so much!
Provided by Darkhunter
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 375 degrees F.
- Season chicken with salt& pepper.
- In small skillet, melt butter; add onion and garlic and saute for a few minutes.
- Add paprika and mix.
- Smush chicken in the mixture, coating well.
- Place in shallow baking dish.
- Spoon leftover onion mixture over breasts.
- Bake in oven for 20 minutes.
- Cover with foil and bake 10 more minutes.
- Arrange drained, hot broccoli on top of and around chicken.
- Mix sour cream and mayonnaise and spoon over all.
- Sprinkle with Parmesan cheese.
- Broil low in oven for 10 minutes.
SOUR CREAM BAKED CHICKEN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
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.
MOUTHWATERING SOUR CREAM CHICKEN
This dish was served for several years at our church's women's retreat. This IS mouthwatering. Great over rice!
Provided by mmsanchez09
Categories One Dish Meal
Time 1h15m
Yield 10 chicken breast, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Salt and pepper chicken and sprinkle with lots of paprika.
- Top with butter patties and bake at 350°F for 1 hour.
- Reserve chicken and make gravy in drippings with the mushroom soup and sour cream.
- Top with the french fried onions and bake 20 minutes more.
ORIGINAL SOUR CREAM CHICKEN
I've been asked for many years now if I had my grandmother's original recipe for my "World Famous Sour Cream Chicken", and I'm happy to provide it to all my fans. I hope you like it as much as my version.
Provided by Steven L.
Categories Chicken Breast
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken breasts in half and wipe dry with a paper towel.
- In a large bowl, combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
- Add the chicken to the sour cream mixture, coating each piece well.
- Cover in the refrigerator over night or at least one hour.
- Preheat over to 350°F.
- Remove chicken and roll in the bread crumbs.
- Arrange in a single layer in a shallow baking dish.
- Melt butter and shortening.
- Spoon half over the chicken.
- Bake uncovered for 45 minutes.
- Remove from over and spoon the rest of the butter mixture over the chicken.
- Bake for another 10-15 minutes or until tender and brown.
Nutrition Facts : Calories 1252.3, Fat 95.5, SaturatedFat 42.4, Cholesterol 250.8, Sodium 2508.1, Carbohydrate 43.1, Fiber 2.7, Sugar 4.2, Protein 56
ANOTHER SOUTHERN CHICKEN AND DUMPLING
When my Grandmother died she took her dumping recipe with her. But I had watched her make it at least 100 times as a child. I took what I remembered of her recipe then added a little of me to the recipe and this is what I came up with. I used as many organic items because to me the flavor is just (for lack of a better word) better. Be ready to get your hands messy
Provided by tabasco0697
Categories Chicken Breast
Time 3h30m
Yield 10 medium bowls, 10 serving(s)
Number Of Ingredients 20
Steps:
- Using a large stock pot add diced carrots, onion and celery with 2 of the cartons of chicken stock (equals 64 oz) and 8 cups of the water and 1 tablespoon salted butter along with 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder also 1 teaspoon sea salt and 1 teaspoon fresh coarsely ground black pepper. Bring to a boil then turn to just under medium high heat keeping at a boil for one hour. While chicken is boiling you can make the dough for the dumplings (After an hour remove chicken to cool. Once cooled tear into small bite sized pieces and add back to the broth.).
- To make the dumplings.
- Using a large mixing bowl whisk flour, salt, parsley flakes, onion powder and garlic powder. Add milk and eggs. Cut softened butter into pieces and add to flour mixture.
- Flour your hands then knead until a loose dough forms. Dough should still stick to your hands but easily come off. Divide dough in two and form 2 balls picking up all the loose pieces. Wrap each ball in plastic wrap (Glad or Saran) tightly and refrigerate for an hour (although the dough can stay in the refrigerator up to overnight). The chicken should be done cooking while the dough is resting so this would be a good time to take out and let cool so you can debone it then add it back to the pot.
- When you are ready for the dough lightly flour your surface and rolling pin. Dough might crumble a bit. just make into a tighter ball and roll the ball in the flour you've floured your surface with. Start to roll dough out to 1/4 inch. Using a pizza cutter or sharp knife cut dough into 1 inch pieces.
- Bring broth up to hard boil and add the last 32 oz box of chicken broth and the last 3 cups water. Start adding dumplings quickly. Make sure that all dumplings are dunked under the surface a couple times. Let boil but stir frequently to keep dumplings from sticking to each other or the bottom of your pot. Your chicken should have been added back to the pot by this time if you haven't already done so add it back now.
- Cook dumplings for 20 minutes. Take out one dumpling and test to see if it's done. It should be firm but still soft not gooey. Cooking time will vary due to thickness of dumplings. If not done at 20 minutes let cook an additional 10 minutes and check again.
Nutrition Facts : Calories 549.3, Fat 25.2, SaturatedFat 11.9, Cholesterol 132.3, Sodium 1590.3, Carbohydrate 45.5, Fiber 2.6, Sugar 2.9, Protein 32.9
CRISPY SOUR CREAM AND ONION CHICKEN
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.
Provided by Ali Slagle
Categories weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry, and season both sides with salt and pepper.
- In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
- In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
- Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
- Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
- Serve chicken with more chives and lemon wedges for squeezing.
SOUR CREAM CHICKEN CASSEROLE
Chuck and Claudia inspired this recipe. They were the sweetest elderly customers where I work. They brought in sour cream chicken breast for my dinner one night. I am just guessing at the size of the cans, just standard sizes.
Provided by Scotty Callies Mom
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together, chicken, peas, sour cream, and soup.
- Pour in greased casserole.
- Top with cheese. (I have used monteray too).
- Top with ritz crackers.
- Pour melted butter on top of crackers.
- Cover and bake at 350 degrees for 20 minutes and uncover and bake another 15-20 minutes.
- You may also use boneless, skinless raw chicken breast. Just lay 4 breast in baking dish and cover with peas, sour cream and soup. Followed by cheese and crackers. You will have to cook about an hour total.
Nutrition Facts : Calories 1063, Fat 74.2, SaturatedFat 38.7, Cholesterol 250.8, Sodium 1354, Carbohydrate 39.7, Fiber 5.2, Sugar 8.8, Protein 59
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