Chicken in Sour Cream Sauce Recipe

Chicken in Sour Cream Sauce Recipe Chicken in Sour Cream Sauce Recipe photo by Taste of Home Rating 4

Tender chicken is deliciously dressed up in a flavorful cream sauce with fresh mushrooms. "This is an excellent entree for your family or guests," writes Jane Carlovsky of Sebring, Florida.

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Chicken in Sour Cream Sauce Recipe
  • Prep: 15 min. Cook: 6 hours
  • Yield: 6 Servings
15 360 375

Ingredients

  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon lemon-pepper seasoning
  • 6 bone-in chicken breast halves, skin removed (7 ounces each)
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup dry white wine or chicken broth
  • 1/2 pound fresh mushrooms, sliced

Directions

  • In a small bowl, combine the first four ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream, and wine; stir in mushrooms. Pour over chicken.
  • Cover and cook on low for 6-8 hours or until meat is tender. Thicken the sauce if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 317 calories, 13 g fat (7 g saturated fat), 118 mg cholesterol, 1,065 mg sodium, 7 g carbohydrate, 1 g fiber, 36 g protein.

Originally published as Chicken in Sour Cream Sauce in Quick Cooking January/February 2002, p53

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken in Sour Cream Sauce

Chicken in Sour Cream Sauce Recipe

Chicken in Sour Cream Sauce

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(1-10) of 14 reviews

Reviewed on Mar. 06, 2011 by kkm87

I have been making this for several years now and it is still our favorite meal. We make it at twice a month. So easy and very good. We serve it over rice and sometimes buttered noodles. The only change I make is cut hte salt back and I use the whole can of chicken broth, so it doesnt go to waste and I think it makes the chicken even more moist. Quick and easy, love it.

Reviewed on Feb. 01, 2011 by sherry_vinigrette

I don't like mushroom soup so I used cream of celery - it was delish!!!

Reviewed on Jan. 25, 2011 by sassycarrie

I forgot to add that I cubed boneless skinless chicken to speed up cooking time.

Reviewed on Jan. 25, 2011 by sassycarrie

Rather than make this in the slow cooker, I made this in a skillet. I added onion and garlic to this recipe.

Reviewed on Jan. 20, 2011 by BlessedOctober

Very good and easy to make. I don't care for lemon-pepper so I substituted garlic powder and left the mushrooms out. Will def make a gain.

Reviewed on Nov. 18, 2010 by LauraManning

I've made this many times. I usually use boneless chicken breast. It' a great dish to have after church on Sunday since it doesn't take all day to cook. Everyone I've served it to has liked it a lot.

Reviewed on Aug. 24, 2010 by Neishatipon

The lemon pepper has an odd flavor. It was OK but I doubt I ever make it again.

Reviewed on Jul. 20, 2010 by LauraManning

I've made this many times. I serve it over rice. The sauce sometimes has to be thickened with cornstarch/water mixture, but that's the only change I make to it.

Reviewed on Mar. 09, 2010 by mommasunshine

This was OK but not one of our favorites.

Reviewed on Dec. 11, 2009 by kcheyoreo

delicious flavor. i did however cut down the amount of salt. i also replaced the lemon-pepper seasoning with cayenne pepper and used skinless chicken thighs. the egg noodles were a great pairing with the cream sauce.

 
 
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