Sour Cream And Onion 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 AND ONION CHICKEN

Steps:

• Combine all coating ingredients (except butter.
• Dip chicken into melted butter.
• Coat chicken with crumb mixture.
• Reserve remaining crumbs.
• Put chicken in 9 X 13 pans.
• Put onions on top of chicken and around pan.
• Sprinkle remaining crumb mixture over onions.
• Drizzle w/remaining butter.
• Bake at 350 for 30 minutes or until chicken is cooked thoroughly.
• To make sauce:.
• Melt butter in pan.
• Stir in flour (stir for a little bit).
• add sour cream, green onion and pepper and stir for one or two more minutes.
• If sauce is too thick, add a little milk.
• Pour over cooked chicken and save some for mashed potatos!
• Enjoy!

SOUR CREAM AND ONION SKILLET 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.

CRISPY SOUR CREAM AND ONION CHICKEN

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.