Mouthwatering Sour Cream Chicken Recipes

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).

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.

SINFUL SOUR CREAM CHICKEN

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.

MOUTHWATERING SOUR CREAM CHICKEN

Steps:

• Salt and pepper chicken and sprinkle with lots of paprika.
• Top with butter patties and bake at 350°F for 1 hour.
• Reserve chicken and make gravy in drippings with the mushroom soup and sour cream.
• Top with the french fried onions and bake 20 minutes more.

MOUTH-WATERING SOUR CREAM CHICKEN ENCHILADAS

Steps:

• 1. You will need the following utensils} skillet, sauce pan, chopper, 9x13 in. baking dish or cake pan. Wooden spoons, spatula,foil,& cook spray.
• 2. I find it easier in my kitchen to have evrything opened, chopped and ready to prepare. On that note, we are going to start by mixing the soups in a sauce pa, together. dd just a littleshredded cheese to the soups and instead of milk, you will be subsituting with 1/2 cup sour cream. Stir together and set aside.
• 3. Open chicken, pour into sm. bowl. With fingers shred thru the thick pieces. Set aside. In another sm. bowl, put the cream cheese, cut up into chunks. Nuk in micro-wave until a smooth consistantcy. Remove and add 1 cage of sour cream and stir together. Set aside to go on top.
• 4. In the skillet with a little oil, you are going to lighly cook each tortilla, I say about 2 minutes on each side. In your baking dish, spray with non-stick spray. As tortillas are ready, lift out onto baking dish. And then spread sour cream lightly on inside of tortilla then add: thin layer in the middle of chicken, 2 scoops of soup mixture, shredded cheese to cover the soup and chicken, then you roll the tortilla up and lay in dish.
• 5. Proceed till all the tortillas have been filled and rolled and laid beside each other. Add any soup mixture left over to top of enchiladas. Now you will add chicken-A-La-king to the top of rolled enchiladas. Next sprinkle the white diced onion a top it. When that has been added, it is time for the rest of the ingredients to be added in the following order:
• 6. Add a few Tablespoons of Picante` sauce, dribbled across the top. Pour the cream cheese mixture over the top, making sure the top is complettly covered. Add Mozzerella shredded chees, next. Add green chopped onions and sliced black olives.