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My review
Chicken Breasts in a Sour Cream and Wine Sauce
AntKathy
"I adapted this recipe from one received years ago. This is one of the few entrees I make that the entire family enjoys. I've given the recipe to many friends who are looking for a new way to serve chicken, and they've all come back with rave reviews."
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Ingredients
1 h 45 m servings 803 calsOriginal recipe yields 4 servings
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- US
- Metric
Directions
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Prep
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Ready In
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool; set bacon aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking dish with cooking spray.
- Melt the butter in a large skillet over medium heat, and pan-fry the chicken breast halves until brown on both sides, about 6 minutes per side (meat will still be pink inside). Arrange the chicken breasts in the baking dish, and scatter the mushrooms over the chicken. Cook the green onions in the hot skillet over medium heat until softened, about 3 minutes; stir in paprika and flour. Fry the flour mixture for about 1 minute. Mash the bouillon cube in 1/4 cup of hot water in a small bowl, and whisk the bouillon into the flour mixture. Bring to a boil (sauce will be thick). Gradually whisk white wine into the skillet, and bring to a simmer. Stir the sour cream into the sauce. Pour the sauce over the chicken breasts in the baking dish.
- Cover the baking dish with foil, and bake in the preheated oven for 1 hour.
- About half an hour before chicken is done, bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let rice stand covered for about 10 minutes.
- To serve, spoon the cooked rice onto a serving platter, and top with the chicken breasts. Stir remaining sauce in the dish, and spoon over the chicken; garnish with crumbled bacon and slivered almonds.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 803 calories; 28.9 g fat; 85.3 g carbohydrates; 36.9 g protein; 128 mg cholesterol; 779 mg sodium. Full nutrition
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Reviews
Read all reviews 2636 Ratings
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Most helpful positive review
11/19/2010
I used more Paprika in this and added a touch of Garlic, and then served it over noodles. I was right-it is just like my Aunt Maria's "Paprika Chicken"
Most helpful critical review
5/9/2017
The family gave it a 6 out of 10 stars. I didn't change anything. I will, on the other hand, change a few things next time. I will make it again!!
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11/19/2010
I used more Paprika in this and added a touch of Garlic, and then served it over noodles. I was right-it is just like my Aunt Maria's "Paprika Chicken"
11/23/2011
Oh, wow. This reminds me of a recipe I made a long time ago. Made the recipe exactly as it is listed, including the rice. The gravy was scrumptious, the chicken tender and delicious. The only ad...
2/8/2011
I omitted the mushrooms and green onions by personal preference. I did add in a little onion powder in its place. We thought this was good, the sauce was tasty and the chicken was tender. The...
8/28/2013
I fried the chicken in bacon grease, doubled the sauce, used non-fat sour cream and 1 pound of fresh mushrooms instead of canned, putting it over brown rice. It was a hit!
9/12/2013
Thank you for so many kind and thoughtful reviews! I am happy that you and your families enjoy this recipe as much as mine does. I have found a solution to the thin sauce (which always baffled m...
2/28/2015
It was awesome! I used a little bit of the bacon grease with the butter and added garlic. I like a a lot of sauce so I double the wine and chicken broth. YUMMY!
10/25/2014
I cooked it for dinner and if was absolutely beautiful. I did make some adjustments though. I used 1 very large chicken breastfeeding and halved it , the bacon I put into the sauce into the ove...
3/3/2014
Using Fresh mushrooms & Shallots (instead of green onion) makes this so Yummy!
1/27/2013
Followed directions exactly with no substitutions...and it was great!