Ingredients
- 4 chicken breasts
- 1/2 cup all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup vegetable oil
- 1 onion
- 2 small garlic cloves
- 1 cup sour cream
- 1/2 cup chicken stock
- 1/4 chopped green onions, including green part
Directions
Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.
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By megan.sucher1_1...
on August 26, 2010
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Nothing special. I t was okay. I liked how zippy the sour cream made the sauce. I thought the onion and garlic were useless. I don't think they added much flavor at all. I would probably make it again, but with modifications.
By MrsStew
Chicago, IL
on January 18, 2010
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Try 1/2 cup buttermilk after adding the chicken stock. It adds the creamy gravy look/flavor without the overpowering taste of sour cream. I combined recipe and Tyler's smothered porkchop recipe and turned out lovely. I did have to add more seasonings, however. Play around with it - its a good start.
By ecutie28_5650980
Lake Charles, LA
on February 25, 2009
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Too much sour cream, it overpowers the recipe. I used chicken thighs instead and needed to add more chicken stock and seasonings to add flavor. Very bland and the sour cream didn't help. Chicken was very tender and my husband loved it, so would make again with a few modifications. Added a little brown gravy mix for color.
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