Time 1h Yield 4 servings. Number Of Ingredients 10 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.
Time 45m Yield 4 Number Of Ingredients 6 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.
Time 1h25m Yield 4 Number Of Ingredients 10 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).
Time 4h15m Yield 6 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.
Time 1h10m Number Of Ingredients 10 Steps:
Preheat your oven to 375 degrees F. Lightly coat a 9x13 baking dish or casserole dish with olive oil. Mix together sour cream with a 1/2 cup of Parmesan, oregano, basil, garlic powder, salt and pepper. Lay your chicken breasts in baking dish, top each with mozzarella cheese. Spread the sour cream mixture over the chicken in the casserole dish Top with remaining Parmesan. Cook for 1 hour, or until internal temp of the chicken reaches 165 degrees F. Garnish with parsley.
Yield 4 servings Number Of Ingredients 6 Steps:
Pound chicken to a uniform 1/2-inch thickness. Place in an ovenproof 10-inch round dish, sprayed with vegetable oil. Spoon sour cream over chicken. In a small dish mix crumbs (or cereal) with herbs, salt, and pepper. Sprinkle crumb mixture over sour cream. Bake at 350 degrees for 20 minutes until thoroughly cooked.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator. Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram. Melt half of the butter and pour on the bottom of a 9x13 baking dish. Dredge chicken in the cracker mixture and set in baking dish. Repeat until complete. Melt rest of butter and pour on top of chicken. [email protected] 350 for 35-45 minutes or until golden brown.
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. In a plastic bag, combine flour, salt and pepper. Shake to coat chicken with flour mixture. Melt butter in casserole dish or skillet. Brown chicken on all sides. Mix in sour cream, broth, mushrooms and paprika. If skillet is not oven proof, transfer to a casserole dish. Cover and Bake 45 minutes or until chicken is tender.
Time 35m Yield 4 servings Number Of Ingredients 8 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.
Time 25m Yield 4 Number Of Ingredients 13 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.
