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Chicken with Sour Cream Sauce

Chicken with Sour Cream Sauce

Transform boneless skinless chicken breasts with an easy but delicious pan sauce made with tomato, garlic and Daisy Brand Sour Cream.


Ingredients
4
large boneless, skinless chicken breasts
1/4
cup
plus 1 tablespoon all-purpose flour
1/2
teaspoon
salt
1/4
teaspoon
pepper
2
tablespoons
butter
1
large tomato, seeded and chopped
2
tablespoons
tomato sauce
2
cloves
garlic, finely chopped
1/2
cup
chicken stock or broth
1/2
cup
Daisy Brand Sour Cream
1
tablespoon
fresh chopped parsley, if desired
Directions
Rinse the chicken and pat dry. Mix 1/4 cup flour, salt and pepper in shallow dish. Add the chicken; coat all sides. Discard the remaining flour mixture.
Melt the butter in a 10-inch nonstick skillet over medium-high heat. Add the chicken. Cook until deep golden brown, turning to brown all sides. Cover and cook 15-20 minutes or until no longer pink in center and a thermometer inserted in thickest part reads 165°F. Remove to serving platter; cover to keep warm.
Add the tomato, tomato sauce, garlic and remaining tablespoon of flour to skillet; cook over medium-high heat for 3 minutes or until thoroughly heated, stirring frequently with a wire whisk.
Stir in the chicken stock; bring to a boil. Reduce the heat and simmer for 3 minutes. Stir in the Daisy Brand Sour Cream with wire whisk. Cook, but do not boil, until thoroughly heated. Pour over the chicken. Garnish with fresh parsley, if desired.

The base number of servings for this recipe is 4
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