Sourcreamchickentarts 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 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken pieces with Italian seasoning, salt and pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently, until golden. Add butter, onion and garlic. Cook about 5 minutes, stirring occasionally, until onion is tender.
• In small bowl, mix sour cream, broth and cornstarch until smooth. Pour over chicken mixture. Reduce heat to low. Cook about 5 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce is thickened. Stir in half of the green onions.
• Serve chicken and sauce over rice. Sprinkle with remaining green onions.

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 400 degrees.
• (If using pie shells in foil pans, place baking sheet in preheating oven.).
• In medium saucepan, fry bacon until almost crisp.
• Add onion and saute, stirring, about 1 minute.
• Stir in chopped chicken, green chilies and salt.
• Cook 2 minutes, stirring well.
• Take off heat, drain any excess drippings& set aside.
• Divide bacon/chicken mixture and spread evenly between pie shells.
• Mix cheese together, and spread over bacon/chicken mixture.
• In small mixing bowl, whisk 1/3 cup sour cream with 2 of the eggs, one at a time.
• Add 1/3 cup milk; whisk.
• Pour mixture over one pie pan.
• Repeat sour cream-egg-milk mixture for 2nd pie pan.
• (If using foil pie pans, place tarts on heated metal baking sheet.) Place in oven and bake 20 minutes.
• After 20 minutes, reduce heat to 350 degrees, and bake an additional 25 minutes.
• Remove from oven and let stand 5 minutes before slicing.
• Each tart yields 6 small slices.

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:

• 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.

Steps:

• Sift the flour and a pinch of salt into a bowl.
• Rub in the butter and lard and mix to a stiff dough with cold water.
• Roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin.
• Prick the base, line with foil and fill with dried beans.
• Bake at 400 F for 15 minutes.
• Remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown.
• Cut the chicken into small pieces.
• Put the cream into a small saucepan and heat gently.
• Add chicken, lemon juice and tarragon, and season well with salt and pepper.
• Heat gently until the chicken is hot, then turn the filling into the pastry case. Serve with salads.

Steps:

• Place the chicken breasts in a baking dish that has been sprayed with cooking spray. Mix together sour cream, garlic, lemon zest, salt, pepper, chives, and parsley in a small bowl. Mix the panko crumbs into the sour cream mixture. Spread the sour cream over the top of the chicken breasts. Cover with Parmesan cheese. Bake in a preheated 400 degree oven for 20 to 25 minutes, or until chicken is cooked through, and the cheese is golden brown.

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.