Chicken Breasts in a Sour Cream and Wine Sauce


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.

Prep Time:
30 mins
Cook Time:
1 hrs 15 mins
Total Time:
1 hrs 45 mins
4 servings


  • 3 slices bacon

  • cup butter

  • 4 skinless, boneless chicken breast halves

  • 1 (4.5 ounce) can sliced mushrooms, drained (Optional)

  • 4 green onions (white part only), chopped

  • 2 teaspoons paprika

  • 3 tablespoons all-purpose flour

  • 1 cube chicken bouillon

  • ¼ cup hot water

  • 1 cup dry white wine

  • ½ cup sour cream

  • 2 cups uncooked white rice

  • 4 cups water

  • 1 tablespoon toasted slivered almonds


  1. 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.

  2. Preheat oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking dish with cooking spray.

  3. 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.

  4. Cover the baking dish with foil, and bake in the preheated oven for 1 hour.

  5. 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.

  6. 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.

Nutrition Facts (per serving)

803 Calories
29g Fat
85g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 803
% Daily Value *
Total Fat 29g 37%
Saturated Fat 16g 78%
Cholesterol 128mg 43%
Sodium 779mg 34%
Total Carbohydrate 85g 31%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 37g
Vitamin C 4mg 20%
Calcium 113mg 9%
Iron 6mg 34%
Potassium 570mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.