Sautéed Chicken with Sour Cream Sauce

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Prep Time

10mins

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Time to Table

50mins

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Serves

4

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Ingredients

  • 4 large boneless, skinless chicken breasts
  • 1/4 cup , plus 1 tablespoon all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 large tomato, seeded and chopped
  • 2 tablespoons tomato sauce
  • 2 garlic cloves, finely chopped
  • 1/2 cup chicken broth
  • 1/2 cup Daisy Sour Cream
  • 1 tablespoon fresh chopped parsley

Ingredients

  • 4 large boneless, skinless chicken breasts
  • 1/4 cup , plus 1 tablespoon all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 large tomato, seeded and chopped
  • 2 tablespoons tomato sauce
  • 2 garlic cloves, finely chopped
  • 1/2 cup chicken broth
  • 1/2 cup Daisy Sour Cream
  • 1 tablespoon fresh chopped parsley

Directions

  1. Rinse the chicken and pat dry.
  2. Mix 1/4 cup flour, salt and pepper in shallow dish. Add the chicken; coat all sides. Discard the remaining flour mixture.
  3. Melt the butter in a 10-inch nonstick skillet over medium-high heat. Add the chicken. Cook until deep golden brown, turning to brown all sides. Cover and cook 15-20 minutes or until no longer pink in center and a thermometer inserted in thickest part reads 165°F. Remove to serving platter; cover to keep warm.
  4. Add the tomato, tomato sauce, garlic and remaining tablespoon of flour to skillet; cook over medium-high heat for 3 minutes or until thoroughly heated, stirring frequently with a wire whisk. Stir in the chicken stock; bring to a boil. Reduce the heat and simmer for 3 minutes. Stir in the sour cream with wire whisk. Cook, but do not boil, until thoroughly heated. Pour over the chicken. Garnish with fresh parsley, if desired.
  • Calories:304
  • Cholesterol:115
  • Dietary Fiber:1
  • Protein:32
  • Sodium:1221
  • Total Carbohydrate:12
  • Total Fat:14

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