Oranges and olives are elegantly paired in this different but delicious dish from Aney Chatterton. "The chicken is marinated, then cooked slowly in a flavorful sauce, so it stays moist," notes the Soda Springs, Idaho cook. To trim prep time, ask your butcher to cut up and skin the chicken for you.
I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day.— Nancy Stec, Upperco, Maryland