Chicken Breasts In A Sour Cream And Wine Sauce Recipes

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ALICE'S SOUR CREAM CHICKEN BREASTS



Alice's Sour Cream Chicken Breasts image

Chicken breasts in a white wine, sour cream sauce. A microwave recipe!

Provided by Alice Birrell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breasts
12 ounces sour cream
¼ cup grated Parmesan cheese
⅓ cup white wine
¼ cup chicken broth
1 pinch salt
1 dash lemon pepper

Steps:

  • Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth.
  • In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper.
  • Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!

Nutrition Facts : Calories 351.1 calories, Carbohydrate 4.4 g, Cholesterol 110.3 mg, Fat 20.8 g, Protein 31.9 g, SaturatedFat 12.4 g, Sodium 256.9 mg, Sugar 0.4 g

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE



Sauteed Chicken in Mustard-Cream Sauce image

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Steps:

  • Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
  • Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
  • Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g

CHICKEN IN SOUR CREAM SAUCE



Chicken in Sour Cream Sauce image

Tender chicken is deliciously dressed up in a flavorful cream sauce with fresh mushrooms. This is an excellent entree for your family or guests. -Jane Carlovsky, Sebring, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
6 bone-in chicken breast halves, skin removed (7 ounces each)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup dry white wine or chicken broth
1/2 pound fresh mushrooms, sliced
1/4 cup water
2 tablespoons cornstarch
Additional paprika, optional

Steps:

  • In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.

Nutrition Facts : Calories 317 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 1065mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.

CHICKEN BREASTS IN A SOUR CREAM AND WINE SAUCE



Chicken Breasts in a Sour Cream and Wine Sauce image

I adapted this recipe from one received years ago. This is one of the few entrees I make that the entire family enjoys. I've given the recipe to many friends who are looking for a new way to serve chicken, and they've all come back with rave reviews.

Provided by AntKathy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h45m

Yield 4

Number Of Ingredients 14

3 slices bacon
⅓ cup butter
4 skinless, boneless chicken breast halves
1 (4.5 ounce) can sliced mushrooms, drained
4 green onions (white part only), chopped
2 teaspoons paprika
3 tablespoons all-purpose flour
1 cube chicken bouillon
¼ cup hot water
1 cup dry white wine
½ cup sour cream
2 cups uncooked white rice
4 cups water
1 tablespoon toasted slivered almonds

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool; set bacon aside.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking dish with cooking spray.
  • Melt the butter in a large skillet over medium heat, and pan-fry the chicken breast halves until brown on both sides, about 6 minutes per side (meat will still be pink inside). Arrange the chicken breasts in the baking dish, and scatter the mushrooms over the chicken. Cook the green onions in the hot skillet over medium heat until softened, about 3 minutes; stir in paprika and flour. Fry the flour mixture for about 1 minute. Mash the bouillon cube in 1/4 cup of hot water in a small bowl, and whisk the bouillon into the flour mixture. Bring to a boil (sauce will be thick). Gradually whisk white wine into the skillet, and bring to a simmer. Stir the sour cream into the sauce. Pour the sauce over the chicken breasts in the baking dish.
  • Cover the baking dish with foil, and bake in the preheated oven for 1 hour.
  • About half an hour before chicken is done, bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let rice stand covered for about 10 minutes.
  • To serve, spoon the cooked rice onto a serving platter, and top with the chicken breasts. Stir remaining sauce in the dish, and spoon over the chicken; garnish with crumbled bacon and slivered almonds.

Nutrition Facts : Calories 802.8 calories, Carbohydrate 85.3 g, Cholesterol 128.1 mg, Fat 28.9 g, Fiber 3.1 g, Protein 36.9 g, SaturatedFat 15.5 g, Sodium 778.8 mg, Sugar 1.9 g

GRILLED CHICKEN BREASTS WITH WINE SAUCE



Grilled Chicken Breasts With Wine Sauce image

I found this recipe on-line. I am always looking for grilling recipes, and my kids always enjoy sauce over their grilled chicken, so this looked perfect. Putting here for safe keeping. Update, 10/27/2013: I have now made this recipe and really enjoyed it. My DH loves to make boneless, skinless chicken breasts, wrapped in bacon and grilled over the charcoal grill. So I made this as written except my chicken was wrapped in bacon, so yummy. Then served it with the sauce. I didn't expect the sauce to taste much of garlic based on other reviews, but for us, I found it very garlicky and would cut back on that next time for our tastes and maybe use about double the amount of broth.

Provided by diner524

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts (about 4 ounces each)
2 tablespoons vegetable oil
3 tablespoons butter
1 tablespoon fresh garlic, finely chopped
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/4 cup fresh parsley, chopped
1/4 cup white wine (or chicken broth)
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup light sour cream (or No-Fat)

Steps:

  • Prepare grill, placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
  • Brush chicken breasts with oil; place on grill over drip pan. Grill, turning occasionally, until no longer pink (25 to 35 minutes).
  • Meanwhile, in 2-quart saucepan, melt butter until sizzling; stir in garlic. Cook over medium-high heat 1 minute. Stir in flour; continue cooking until bubbly (1 minute). Reduce heat to medium. Stir in all remaining wine sauce ingredients except sour cream. Cook, stirring occasionally, until sauce thickens (1 to 2 minutes).
  • Stir in sour cream. Continue cooking, stirring occasionally, until heated through (3 to 5 minutes). Serve over grilled chicken.
  • TIP:Wine sauce can be served over broiled, baked or poached chicken breasts.

Nutrition Facts : Calories 302.1, Fat 17.6, SaturatedFat 7.5, Cholesterol 104.2, Sodium 376.1, Carbohydrate 5.7, Fiber 0.2, Sugar 0.3, Protein 27.3

CHICKEN BREAST IN SOUR CREAM SAUCE



Chicken Breast In Sour Cream Sauce image

Chicken Breast with Sour Cream Sauce - The sour cream sauce is flavored with onion, sweet red peppers, garlic, paprika and chicken broth. It has an amazing rich flavor with a smooth and creamy texture.

Provided by Mary Bostow

Categories     dinner

Time 45m

Number Of Ingredients 11

2 nice size chicken breast cut into chunks (or chicken parts)
2 Tablespoons vegetable oil
2 Tablespoons butter
1/2 a medium onion (chopped)
1 sweet red pepper (chopped)
1 Tablespoon minced jarred garlic
1 Teaspoon Paprika
1 cup chicken broth
1 cup sour cream
3 Tablespoons all purpose flour
Salt and pepper to taste

Steps:

  • 1. Place the oil and butter in a large skillet over medium to low heat. Melt the butter, place chicken breast in skillet and brown on both sides, remove from skillet to a platter.
  • 2. Place the chopped onion, sweet red peppers and minced garlic in the skillet and saute until onion is translucent and peppers are tender. Add paprika and blend together.
  • 3. Add chicken broth to the skillet and place chicken breasts in pan to cook covered for 25 minutes or till chicken is tender. Note, using cut up chicken parts ( bone in) will increase the simmering time to about 45 minutes.
  • 4. Remove chicken to a plate and keep warm. Blend the sour cream and flour together, whisk into the liquid in the skillet and cook until thickened, salt and pepper to taste. Pour over chicken. Serve.

CREAMY CHICKEN IN WHITE WINE SAUCE



Creamy Chicken in White Wine Sauce image

This creamy white wine chicken is incredibly easy to make on a weeknight but good enough for company! It's ready in only 30 minutes for an impressive yet simple meal.

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 large chicken breasts (cut in half lengthwise)
Salt & pepper (to taste)
1/4 teaspoon garlic powder
Flour (for dredging)
1 tablespoon olive oil
3 tablespoons butter (divided)
1/2 cup dry white wine
1/3 cup chicken broth
1 pinch Herbs de Provence ((or Italian seasoning))
1/2 cup heavy/whipping cream
Fresh chopped parsley, for serving (optional)

Steps:

  • Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.
  • Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).
  • Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
  • Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
  • Add the cream and chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper as needed and sprinkle with fresh parsley if using.

Nutrition Facts : Calories 371 kcal, Carbohydrate 3 g, Protein 25 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 136 mg, Sodium 291 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN WITH SOUR CREAM SAUCE



Chicken With Sour Cream Sauce image

This is a delicious tasting chicken recipe with a "zip" to it. The vinegar in the sauce does it. The preperation takes some time, but it's worth it. My father-in-law used to make this and it's one of our favorites.

Provided by Roxanne in Scottsda

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken breasts
1/2 cup flour
3 tablespoons butter
2 tablespoons olive oil
4 shallots, minced
2 cloves garlic
1/4 lb mushroom, sliced
1/2 cup red wine vinegar
1/2 teaspoon tarragon
3 tablespoons tomato paste
1 cup sour cream
1 tablespoon sugar

Steps:

  • Pound the chicken to 1/4" thick.
  • Dredge chicken in flour w/salt& pepper.
  • Combine butter& oil in a large skillet over medium heat.
  • Saute chicken for 2 minutes on each side.
  • Remove when lightly browned on both sides.
  • Add more oil or butter if needed.
  • Saute garlic, shallots, and mushrooms.
  • Add vinegar.
  • Add sugar, seasonings and tomato paste.
  • Scrape all brown bits from pan and mix in with the sauce.
  • Return chicken and cover.
  • Cook for 5 minutes Add sour cream and heat an additional 3 minutes.
  • Serve over rice or pasta.

Nutrition Facts : Calories 611.3, Fat 30.6, SaturatedFat 14.7, Cholesterol 179.9, Sodium 339.1, Carbohydrate 24.7, Fiber 1.3, Sugar 5.2, Protein 58

CHICKEN BREASTS IN SOUR CREAM SAUCE



Chicken Breasts in Sour Cream Sauce image

Yield serves 6 to 8

Number Of Ingredients 6

8 slices dried beef (in a jar)
8 skinless boneless chicken breast halves (7 ounces each)
4 slices bacon, cut in half
1 cup sour cream
One 10 3/4-ounce can condensed cream of mushroom soup
2 cups sliced fresh mushrooms

Steps:

  • Preheat oven to 300 degrees. Lay one piece of dried beef on each chicken breast and wrap with a half slice of bacon. Place in a 13 × 9-inch casserole dish, seam side down. Mix sour cream, soup, and mushrooms together. Pour over chicken breasts. Cover and bake for 1 1/2 hours. Serve with rice.

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