There was no doubt in my mind that sooner or later I’d do this and I didn’t let myself down! The chicken baked, I took it out of the oven and snapped some photos of it in the baking dish. Then I gobbled the chicken down before I realized I did not take a photo of it with the succulent mushrooms on a plate. Sometimes I just get too wrapped up in the eating and forget what I’m supposed to be doing!
Yum ~ the appeal of sour cream! It gives food a great tang and was just right for the chicken when I served it over rice; noodles work just as well. If you’re afraid of the fat content in sour cream, try low-fat sour cream or even yogurt with this recipe. This dish is simple and good ~ turning the chicken into a saporous dish!
Chicken Breasts in Sour Cream
3 or 4 chicken breasts
8 ounces sliced fresh mushrooms
1 cup sour cream
1 cup dry white wine or chicken broth (I use wine)
½ teaspoon salt
1 teaspoon paprika
½ teaspoon McCormick’s Seasoned Pepper
Place sour cream, chicken broth, salt, pepper and paprika in a bowl and combine well.
Add mushrooms and toss lightly.
Arrange chicken breasts in a baking dish.
Spread sour cream/mushroom mixture over top.
Cover with foil and bake at 350 degrees for about 30 minutes.
Remove foil, continue baking until chicken is tender, about another 15-20 minutes.
It’s creamy, moist and delicious!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!