Chicken in Sour Cream Sauce Recipe
- 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
- 1. 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.
- 2. Cover and cook on low for 6-8 hours or until meat is tender. Thicken the sauce if desired. Yield: 6 servings.
1 each: 317 calories, 13g fat (7g saturated fat), 118mg cholesterol, 1065mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 36g protein.
Reviews for Chicken in Sour Cream Sauce
"I tweaked it a bit by using boneless breasts and wrapping each breast in a slice of bacon. The taste is rich and deliciously satisfying."
"I thickened the sauce and served over rice. My husband and ten-year-old really enjoyed it! Since it is just the three of us, we had a fare amount of left overs. So, I shredded the leftover chicken into the mushroom sauce and will serve over biscuits later in the week."
"Very good for first round, but needs a little kick of something. Maybe some onion would do the trick. Will definitely make again."
"Awesome recipe and it cooks in the slow cooker ---What could be better!!!!! I just squeeze on fresh lemon juice before i add the seasoning. I'm not a lemon-pepper fan. I also season a little extra for more flavor."
"Fantastic! We made this the other night and it was SO EASY and TASTY that there wasn't anything left over! I have never had chicken this tender and MOIST!"
"My family and I really liked this recipe. It was super easy served with rice and a side veggie. I wasn't organized enough to use the crock pot. I cooked this in my dutch over and instead of using lemon pepper, which I didn't have, I added the juice of a fresh lemon. It was great! I will make it again and I would try it in the crock pot too...one of these days."
"I was expecting a stroganoff style taste to this chicken, but it was different and very delicious. Even my mushroom hating children loved it. I also appreciate that it is very easy to make. It's a keeper!!"
"Made this today. I added chopped onions and garlic, used chicken broth instead of white wine. My family liked it. I will probably make again but add even more seasoning. It was a little bland, but nothing a few more seasoning or maybe a shot of worcestershire sauce wouldn't fix."
"Very easy to make and the chicken is so tender."
"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."
"I don't like mushroom soup so I used cream of celery - it was delish!!!"
"I forgot to add that I cubed boneless skinless chicken to speed up cooking time."
"Rather than make this in the slow cooker, I made this in a skillet. I added onion and garlic to this recipe."
"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."
"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."
"The lemon pepper has an odd flavor. It was OK but I doubt I ever make it again."
"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."
"This was OK but not one of our favorites."
"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."
"It was very delicious, and had a very creamy consistency. I would definately make it again."
"I made this using chicken breasts. I also added 4 oz. of cream cheese. It came out a bit too salty. Next time I will eliminate the salt, but there will definitely be a next time!"
"I made this last night. It was YUMMY! I made a couple of very small changes, didn't have lemon pepper, so I grated up a little lemon zest which worked well. The other change I would not recommend. I listened to a friend and put uncooked wide noodles in the bottom of the crock pot to cook with the chicken. They turned to mushroom mush, so if anyone is tempted to do this, I would think twice. Next time I will just serve it with (boiled) buttered noodles."
"I have made a sauce like this before but I put cream cheese in it also and it is so good,my fav is to put shrimp in it..yum"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.