Chicken In Sour Cream Recipes

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).

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.

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.

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.

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.

Steps:

• Combine chicken breast, half of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through, on Low for 6 hours or High for 3 hours.
• Remove chicken from sauce and shred in a bowl with 2 forks. Return to the sauce in the slow cooker and mix to combine.
• Heat a large skillet over medium heat. Add olive oil and heat until shimmery. Cut tortillas into triangles; add tortilla triangles to the hot oil and cook, flipping every minute, until golden, 8 to 10 minutes.
• Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
• Meanwhile, stir together sour cream and as much milk so sour cream can be drizzled.
• Remove tortilla mixture from the heat. Garnish with cotija cheese, cilantro, and drizzle with thinned sour cream mix.

Steps:

• Lightly dust chicken chunks with some flour- just enough to coat.
• Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
• Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
• Remove from pan using a slotted spoon and set in a covered dish to keep warm.
• Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
• Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
• Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
• Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
• Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
• Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.

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.