Friday, January 4, 2013

Chicken Breasts in Sour Cream Sauce

Review by Rachael:

4 bone-in chicken breast halves (2 lb.)
¼ cup flour
½ tsp. salt
¼ tsp. pepper
2 Tbsp. butter or margarine
1 ripe tomato, seeded, chopped
2 Tbsp. tomato sauce
2 cloves garlic, minced
½ cup chicken stock or broth
½ cup sour cream

RINSE chicken; pat dry with paper towel. Set aside. Mix flour, salt and pepper in shallow dish. Add chicken; toss lightly to evenly coat both sides with flour mixture. Shake off excess flour mixture.
MELT butter in large nonstick skillet on medium-high heat. Add chicken; cook 30 min. or until cooked through, turning occasionally. Transfer chicken to serving platter; cover with foil to keep warm.

ADD tomatoes, tomato sauce and garlic to skillet; cook on medium high heat 3 min. or until heated through, stirring frequently. Add chicken stock; bring to boil. Reduce heat to medium-low; simmer 3 min. Add sour cream; stir with wire whisk until well blended. Cook until heated through, stirring frequently. (Do not allow sauce to boil or it will separate.) Remove from heat. Pour over chicken. Garnish with minced fresh parsley, if desired.

I rarely buy sour cream but the rest of the family insists on it when we have taco pizza. Somehow we ended up with two containers in the fridge and I was looking for a way to use it up. I had done a search for a recipe with chicken & sour cream and came across this one. Sounded easy enough. I had read the reviews and it was 5 out of 5 stars! I also read that a lot of people had used flavored sauce, so I figured the pizza sauce I had on hand should work fine. They also suggest doubling the batch and putting it over pasta or potatoes. So I did! Wish I wouldn’t have now…

I had minced garlic at home & used that instead of the cloves it calls for in the recipe. It isn’t a hard recipe just time consuming as they say to use the same pan. If I had to do it all over again I would not use the same pan and I would cook the sauce in separate pan a few minutes before the chicken was done cooking. With the recipe the way it is you put tin foil over the chicken but it doesn’t keep it as hot as I would have liked it. The sauce looked kinda nasty. But I moved ahead and put it over the mashed potatoes and served up the chicken. The sauce is super runny and makes a mess on a plate. Maybe pasta would have been a better option, but I had potatoes to use up. We felt all you could taste was the sour cream in the sauce and that had been diluted with all the other ingredients. We added a ton of salt & pepper to the sauce to get a little more flavor out of it. It was edible but not good. The chicken itself was good.

I would not make this recipe again for our family. Of course since I doubled the sauce recipe I ended up throwing it out. Oh well, now I know!

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