Chicken Breasts in a Sour Cream and Wine Sauce

Chicken Breasts in a Sour Cream and Wine Sauce

22
Kathy 4

"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."

Ingredients

1 h 45 m servings 803 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 803 kcal
  • 40%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 85.3g
  • 28%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 779 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking dish with cooking spray.
  3. 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.
  4. Cover the baking dish with foil, and bake in the preheated oven for 1 hour.
  5. 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.
  6. 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.
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Reviews

22
  1. 30 Ratings

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I used more Paprika in this and added a touch of Garlic, and then served it over noodles. I was right-it is just like my Aunt Maria's "Paprika Chicken"

Oh, wow. This reminds me of a recipe I made a long time ago. Made the recipe exactly as it is listed, including the rice. The gravy was scrumptious, the chicken tender and delicious. The only ad...

I omitted the mushrooms and green onions by personal preference. I did add in a little onion powder in its place. We thought this was good, the sauce was tasty and the chicken was tender. The...

I fried the chicken in bacon grease, doubled the sauce, used non-fat sour cream and 1 pound of fresh mushrooms instead of canned, putting it over brown rice. It was a hit!

Using Fresh mushrooms & Shallots (instead of green onion) makes this so Yummy!

Thank you for so many kind and thoughtful reviews! I am happy that you and your families enjoy this recipe as much as mine does. I have found a solution to the thin sauce (which always baffled m...

I cooked it for dinner and if was absolutely beautiful. I did make some adjustments though. I used 1 very large chicken breastfeeding and halved it , the bacon I put into the sauce into the ove...

Followed directions exactly with no substitutions...and it was great!

I really loved this. It was pretty easy as I already had bacon cooked from the day before. I had a three pack of some pretty thick breasts. I trimmed the fat from the edges and halved them th...