Chicken in Sour Cream
Submitted by tigger28
Butter-browned chicken bakes for an hour in a tangy sour cream and sherry sauce with rosemary, thyme, mushrooms, and slivered almonds. Retro comfort food that never goes out of style.
YIELD
4 servingsPREP
15 minCOOK
75 minREADY
90 minThis recipe has that unmistakable mid-century charm, the kind your mom clipped from a magazine and made every other Sunday.
Chicken breasts get browned in a generous amount of butter, then transferred to a casserole dish. The pan drippings become the foundation for a sour cream and sherry sauce spiked with rosemary, thyme, and parsley that blankets the chicken as it bakes.
Sliced mushrooms and slivered almonds add earthy crunch to every forkful.
Spoon it over a bed of white or wild rice and let that tangy, herb-laced sauce soak into every grain.
Kitchen Tips
- Brown the chicken in batches so each piece gets a proper golden sear; crowding the pan creates steam instead of color
- Simmer the sour cream sauce gently for the full 10 minutes before pouring it over the chicken so the flavors have time to meld
- Fresh mushrooms sautéed briefly before adding to the casserole will have better texture than raw ones tossed in
- Wild rice blend makes a particularly good base here since the nutty flavor complements the creamy sauce beautifully
Ingredients
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.
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