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 2h15m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Cut chicken breasts in half and wipe dry with a paper towel. In a large bowl, combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper. Add the chicken to the sour cream mixture, coating each piece well. Cover in the refrigerator over night or at least one hour. Preheat over to 350°F. Remove chicken and roll in the bread crumbs. Arrange in a single layer in a shallow baking dish. Melt butter and shortening. Spoon half over the chicken. Bake uncovered for 45 minutes. Remove from over and spoon the rest of the butter mixture over the chicken. Bake for another 10-15 minutes or until tender and brown.
More about “stevens world famous to die for sour cream chicken recipes”
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.
