Chicken Breasts in a Sour Cream and Wine Sauce

Directions

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 (11)

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19

jjaycee

Nov. 22, 2010

"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"..." See more"

11

mkstevens09

Feb. 9, 2011

"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 taste..." See more of the wine really comes through nicely in this dish. I think some garlic could be a nice addition."

9

Gwenbishop

Nov. 28, 2011

"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 addition..." See more was some steamed broccoli - and dinner was set. I am always looking for recipes that use what I have on hand, and preferably do not use canned ingredients such as condensed cream soups, which have unhealthy chemicals in them. This met my needs very well."