Chicken Breasts In Sour Cream With Mushrooms Recipes

QUICK LEFTOVER CHICKEN BREAST RECIPE

Steps:

• Wash the chicken and cut into cubes.
• Wash and finely chop the onion, garlic and mushrooms
• Melt butter in skillet and cook the chicken in
• After 5 minutes, add the mushrooms and onions
• Cook for 10 minutes until the water from mushrooms evaporates
• Add 1 cup water
• Simmer over medium heat for a few minutes
• Mix the flour with a cup of cold water
• Add sour cream and pour over the chicken while cooking
• Boil until chicken is tender
• Stir in the garlic
• Boil and stir for a couple of minutes
• Taste and season to taste
• Stir in chopped dill
• Cover with lid and turn the heat off
• Replace dill with parsley if you don't like dill
• Serve while hot or warm, not cold. It can be a bit too heavy if served cold.

SKILLET CHICKEN RECIPE

Steps:

• Season chicken with 1 tsp thyme, oregano, salt and pepper and mix to coat evenly.
• In a skillet, heat oil and cook chicken until golden, on both sides. Remove chicken into a bowl and keep aside.
• Saute garlic for 1 minute or until fragrant then add mushrooms. Fry until they're soft.
• Meanwhile mix 1 tbsp flour with 2 tbsp milk and mix well.
• Add half the parsley, all milk and sour cream to the skillet, mix then add the flour mixture and mix well until the sauce thickens.
• Return chicken to skillet, add salt, pepper and water and simmer for 20 minutes or until the sauce reduces about half.
• Add half the cheese and mix.
• Turn the heat off, add the rest of the parsley and cheese and serve.

MUSHROOM CHICKEN IN SOUR CREAM SAUCE

Steps:

• Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
• Secure the cover onto the slow cooker and cook on Low for 8 hours.

CHICKEN BREASTS IN SOUR CREAM WITH MUSHROOMS

Steps:

• Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with mushrooms.
• Combine undiluted soup, sherry and sour cream, blending well. Pour over chicken, completely covering it.
• Dust with paprika.
• Bake at 350 degrees for 1 1/2 hours.
• Serves 4.

SOUR CREAM MUSHROOM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.

CHICKEN BREASTS WITH MUSHROOMS & CREAM RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees. Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt. Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Please Note: Although Julia suggests to check the chicken after only 6 minutes, I (as well as several of my readers!) feel that this amount of time is inadequate to thoroughly cook the chicken. I cooked it for closer to 30-40 minutes. Please use a meat thermometer to ensure the correct temperature before serving!) Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes). To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

Steps:

• Melt butter in 12-inch nonstick skillet over medium heat. Cook leek in butter 2 minutes, stirring occasionally. Stir in mushrooms. Cook 2 minutes, stirring occasionally. Remove mushroom mixture from skillet.
• Sprinkle both sides of chicken with seasoned salt and pepper. Cook chicken in skillet 3 to 5 minutes or until browned on both sides. Layer chicken and mushroom mixture in 5- to 6-quart slow cooker. Mix broth, wine and mustard; pour over chicken and mushrooms.
• Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Remove chicken from cooker; cover to keep warm. Mix half-and-half and flour until smooth; stir into mixture in cooker. Cover and cook on high heat setting 10 to 15 minutes, stirring occasionally, until mixture thickens. Stir in bell peppers. Serve sauce with chicken.

CHICKEN BREASTS IN SHERRY AND SOUR CREAM

Steps:

• Put chicken breasts and mushrooms in a casserole dish.
• Combine remaining ingredients and spoon over chicken.
• Cover with foil.
• Bake in a 350 degree oven for 1 1/2 hours.
• Serve with rice.