Sautéed Chicken with Sour Cream Sauce
Prep Time
10mins
Time to Table
50mins
Servings
4
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
- Rinse the chicken and pat dry.
- Mix 1/4 cup flour, salt and pepper in shallow dish. Add the chicken; coat all sides. Discard the remaining flour mixture.
- 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.
- 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
