Chicken In Garlic Sour Cream Recipes

SOUR CREAM CHICKEN

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.

SOUR CREAM MARINATED CHICKEN II

Steps:

• To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
• Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

CHICKEN IN GARLIC SOUR CREAM

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.

CHICKEN IN SOUR CREAM

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).

CHICKEN IN GARLIC SOUR CREAM

Steps:

• Bring a large pot of water to a boil and add salt. Add the potatoes and cook until tender, about 15 minutes. Drain and set aside.
• Meanwhile, put the butter in a deep skillet or flameproof casserole, preferably nonstick. Turn the heat to medium-high and wait a minute or so, until the butter melts. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Remove the chicken from the skillet and set aside. Drain all but 3 tablespoons of the fat.
• Reduce the heat to medium-low and add the garlic, scallion, and dill. Cook, stirring occasionally, until the garlic is softened and the mixture fragrant, about 1 minute. Add the potatoes to the skillet and stir to coat with the herb mixture; add the chicken pieces and stir again. Turn the heat to low and stir in the sour cream.
• Season to taste with salt and pepper and simmer very gently for another 10 minutes. Garnish with scallion and dill and serve.

GARLIC CREAMED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
• Bake uncovered in preheated oven for 1 hour.

MASHED POTATOES WITH SOUR CREAM AND GARLIC

Steps:

• In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
• Mash potatoes and garlic until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on type of potato used).
• Add remaining ingredients. Mash vigorously until potatoes are light and fluffy.

SOUR CREAM MUSHROOM CHICKEN

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.

LEMON CHICKEN AND POTATOES WITH GARLIC SOUR CREAM

Steps:

• Mix olive oil, lemon juice, garlic, threebe, salt and pepper well & let stand 10 minutes; pour over chicken.
• Let Marinade 1-1/2 hours refrigerated.
• Bake at 400F for ~ 1 hour or until done. Serve with potatoes.
• Arrange potatoes in glass baking dish (multiple layers).
• Pour mixture of stock, lemon juice, garlic, threebe, salt and pepper over potatoes & bake at 400F until slightly golden brown on top
• Fold garlic into sour Cream Cover and let stand 1 hour refrigerated.
• Serve as a dip/accompaniment for potatoes