Chicken Baked In Sour Cream Sauce Recipe Recipe

Name: Chicken Baked In Sour Cream Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 frying chicken cut up or possibly 6 chicken breasts; 1/2 c. butter; 1 tbsp. flour; 1 pt. lowfat sour cream; 1/4 pound mushrooms, sliced; 1 teaspoon salt; 1/2 teaspoon pepper; 3 tbsp. minced parsley; 1/2 green pepper, minced; 3 green onions with tops, minced; 1/4 c. water; 1 teaspoon paprika

Servings: persons

1 frying chicken cut up or possibly 6 chicken breasts
1/2 c. butter
1 tbsp. flour
1 pt. lowfat sour cream
1/4 pound mushrooms, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tbsp. minced parsley
1/2 green pepper, minced
3 green onions with tops, minced
1/4 c. water
1 teaspoon paprika

1
Wash and dry chicken pcs.
2
Brown chicken on all sides in warm butter.
3
Remove chicken to 2 qt casserole.
4
Reheat butter and blend in flour.
5
Heat, stirring till light brown.
6
Cold thoroughly.
7
(Cooling prevents curdling when lowfat sour cream is added.)
8
Gradually add in lowfat sour cream, mix well and simmer a few min.
9
Pour over chicken.
10
Add in remaining ingredients, except paprika, cover and bake at 325 degrees for 1 to 1 1/2 hrs.
11
Sprinkle with paprika before serving.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 frying chicken cut up or possibly 6 chicken breasts, 1/2 c. butter, 1 tbsp. flour, 1 pt. lowfat sour cream, and more.

Yes, Chicken Baked In Sour Cream Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Baked In Sour Cream Sauce Recipe

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