Sautéed Chicken with Sour Cream Sauce

Sautéed Chicken with Sour Cream Sauce
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Calories 304 cals
Total Fat 14 g
Cholesterol 115 mg
Dietary Fiber 1 g
Sodium 1221 mg
Protein 32 g
Total Carbohydrate 12 g

Prep Time: 10 Minutes

Time to Table: 50 Minutes

Serves: 4


  • 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


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.


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