Chicken Breasts in a Sour Cream and Wine Sauce

Name: Chicken Breasts in a Sour Cream and Wine Sauce
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 3 slice bacon; ⅓3333343267441 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 teaspoon paprika; 3 tablespoon all-purpose flour; 1 cube chicken bouillon; ¼ cup hot water; 1 cup dry white wine; ½ cup sour cream; 2 cup uncooked white rice; 4 cup water; 1 tablespoon toasted slivered almonds

39 Ratings
28 Reviews
5 Photos

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.

By AntKathy

+ 1

prep:

30 mins

cook:

1 hr 15 mins

total:

1 hr 45 mins

Servings:

Max Servings:

Nutrition Info

Directions

Step 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.

Ads will not print with your recipe
Step 2

Preheat oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking dish with cooking spray.
Step 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.
Step 4

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

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving:

802.8 calories; 36.88 g protein; 85.34 g carbohydrates; 3.09 g dietary-fiber; 1.93 g sugars; 28.86 g fat; 15.48 g saturated-fat; 128.05 mg cholesterol; 1429.09 IU vitamin-a-iu; 23.72 mg niacin-equivalents; 0.77 mg vitamin-b6; 3.9 mg vitamin-c; 247.68 mcg folate; 113.24 mg calcium; 6.19 mg iron; 77.49 mg magnesium; 569.72 mg potassium; 778.84 mg sodium; 0.74 mg thiamin; 259.74 calories-from-fat; 43 percent-of-calories-from-carbs; 32 percent-of-calories-from-fat; 18 percent-of-calories-from-protein; 17 percent-of-calories-from-sat-fat

Reviews (28)

Read All Reviews

Most helpful positive review

Gwen Wall

11/28/2011

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 addition was some steamed broccoli - and dinner was set. I am always looking for recipes that use what I have on hand and preferably do not use canned ingredients such as condensed cream soups which have unhealthy chemicals in them. This met my needs very well.

Helpful

(14)

Most helpful critical review

Anonymous

05/09/2017

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!!

39 Ratings

5 22
4 16
3 1

jjaycee

11/22/2010

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"

Helpful

(24)

Gwen Wall

11/28/2011

Helpful

(14)

mkstevens09

02/09/2011

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 taste of the wine really comes through nicely in this dish. I think some garlic could be a nice addition.

Helpful

(14)

Impatient Chef

08/28/2013

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!

Helpful

(8)

AntKathy

09/13/2013

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 me too) -- let the entire dish sit for ten minutes or so (in the baking dish and at least partially covered) before serving and the sauce should thicken up. The sauce may separate so be sure to stir it as the directions indicate before serving. The chicken will still be hot if you leave it in the baking pan. If you have leftovers you will notice that the sauce has thickened considerably. I hope this helps and that you continue to enjoy this meal! Kathy

Helpful

(4)

keriw

02/28/2015

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!

Helpful

(3)

jjowlhouse

01/27/2013

Followed directions exactly with no substitutions...and it was great!

Helpful

(3)

michelleparry1

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 oven and cooked like normal and since I didn't have any spring onions I diced up 1 red onion and I use frozen mushrooms instead of tinned. My husband even liked it and he doesn't like cream sauces. I served it with baked veges.

Helpful

(3)