An absolute delicious breaded chicken baked with fabulous red onion. The pan is then scraped and a delicious sour cream and chive sauce is made. Yummy!

BLESSEDBYHIM
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Breading:

Sauce:

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Stir bread crumbs, salt, 1/4 teaspoon black pepper, onion powder, and paprika together in a shallow bowl. Pour melted butter into a separate bowl.

  • Dip each chicken piece into melted butter, press into bread crumb mixture to coat, shaking off any excess. Place coated chicken pieces and onion in a 9x13-inch baking dish.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chick to a plate and pour any pan drippings into a saucepan.

  • Place saucepan with pan drippings over medium-high heat and stir in flour. Add sour cream and black pepper; cook and stir until heated through, 1 to 2 minutes. Stir in chives and enough milk to reach desired consistency. Top chicken and onions with sour cream mixture.

Nutrition:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

688 calories; 40.7 g total fat; 151 mg cholesterol; 940 mg sodium. 46.1 g carbohydrates; 33.7 g protein; Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/15/2015
This was tasty but I did have a couple of questions about the ingredients. For the chicken I used a packet of Costco's organic chicken breasts that I cut into tenders. I cut the rest of the recipe into half. I wasn't sure about what type of bread crumbs to use so I did use my Progresso Italian crumbs; one cup was too much. Maybe half a cup with the correct amount of ingredients would have been okay (double of the seasonings would be better). Maybe real bread crumbs from a loaf of bread would be best with this. I started to put the flour into the sour cream sauce but I sprinkled a little in and it started to seize up so I probably added at least triple the amount of milk and it was still too stiff. I'd just leave the flour out. When using tenders the 20 minute baking time was just right. It sounds like we didn't care for this but we really thought it was a good dinner. Next time I think I'll use a couple of slices of bread processed in my food processor and try that. Thanks for our dinner tonight BLESSEDBYHIM33! Read More
(1)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/15/2015
This was tasty but I did have a couple of questions about the ingredients. For the chicken I used a packet of Costco's organic chicken breasts that I cut into tenders. I cut the rest of the recipe into half. I wasn't sure about what type of bread crumbs to use so I did use my Progresso Italian crumbs; one cup was too much. Maybe half a cup with the correct amount of ingredients would have been okay (double of the seasonings would be better). Maybe real bread crumbs from a loaf of bread would be best with this. I started to put the flour into the sour cream sauce but I sprinkled a little in and it started to seize up so I probably added at least triple the amount of milk and it was still too stiff. I'd just leave the flour out. When using tenders the 20 minute baking time was just right. It sounds like we didn't care for this but we really thought it was a good dinner. Next time I think I'll use a couple of slices of bread processed in my food processor and try that. Thanks for our dinner tonight BLESSEDBYHIM33! Read More
(1)
Rating: 4 stars
05/15/2015
This was tasty but I did have a couple of questions about the ingredients. For the chicken I used a packet of Costco's organic chicken breasts that I cut into tenders. I cut the rest of the recipe into half. I wasn't sure about what type of bread crumbs to use so I did use my Progresso Italian crumbs; one cup was too much. Maybe half a cup with the correct amount of ingredients would have been okay (double of the seasonings would be better). Maybe real bread crumbs from a loaf of bread would be best with this. I started to put the flour into the sour cream sauce but I sprinkled a little in and it started to seize up so I probably added at least triple the amount of milk and it was still too stiff. I'd just leave the flour out. When using tenders the 20 minute baking time was just right. It sounds like we didn't care for this but we really thought it was a good dinner. Next time I think I'll use a couple of slices of bread processed in my food processor and try that. Thanks for our dinner tonight BLESSEDBYHIM33! Read More
(1)