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 Latin Kitchen is a new online destination & authority on Latin cuisine, recipe & menu ideas, food how-to's, entertaining tips and the latest food news. Learn how to make your favorite Latin American dishes and Latin fusion cuisine from Mexico, Puerto Rico, Dominican Republic, Ecuador, Spain, Cuba, and more. Tap into your inner mixologist or sommelier by learning more about Latin cocktails and the best wines from Chile, Argentina, Spain, and more. Host the perfect party with our home entertaining tips, table setting ideas, party themes, holiday menus, and cookbooks. Get the inside scoop on your favorite Latin chefs and personalities in Latin food like Michelle Bernstein, Aaron Sanchez, Christy Vega, Ingrid Hoffman, and others.