Chicken in Sour Cream
Yield
4 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | pounds |
chicken breasts
skinned |
|
½ | cup |
butter
|
|
½ | pint |
sour cream
|
* |
½ | cup |
sherry
|
* |
½ | teaspoon |
rosemary leaves
|
|
½ | teaspoon |
monosodium glutamate
|
* |
1 | teaspoon |
salt
|
|
2 | tablespoons |
parsley leaves
|
|
½ | teaspoon |
thyme
|
* |
1 | tablespoon |
green bell peppers
chopped |
|
1 | x |
black pepper
to taste |
* |
½ | cup |
almonds
slivered |
* |
1 | x |
mushrooms
fresh, sliced |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
907.2 | g |
chicken breasts
skinned |
|
118 | ml |
butter
|
|
237 | ml |
sour cream
|
* |
118 | ml |
sherry
|
* |
2.5 | ml |
rosemary leaves
|
|
2.5 | ml |
monosodium glutamate
|
* |
5 | ml |
salt
|
|
3E+1 | ml |
parsley leaves
|
|
2.5 | ml |
thyme
|
* |
15 | ml |
green bell peppers
chopped |
|
1 | x |
black pepper
to taste |
* |
118 | ml |
almonds
slivered |
* |
1 | x |
mushrooms
fresh, sliced |
* |
Directions
Brown chicken in butter in skillet.
Place in casserole.
Add sour cream and sherry (wine) to chicken drippings.
Add remaining ingredients and simmer 10 mins.
Pour mixture over chicken pieces.
Bake 350℉ (180℃) F for 1 hour.
Serve with white/wild rice.