Chicken Breasts in a Sour Cream and Wine Sauce Recipe -
Chicken Breasts in a Sour Cream and Wine Sauce Recipe
  • READY IN hrs

Chicken Breasts in a Sour Cream and Wine Sauce

Recipe by  

"I adapted this recipe from one received years ago. This is one of the few entrees I make that the entire family enjoys. I've given the recipe to many friends who are looking for a new way to serve chicken, and they've all come back with rave reviews."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 15 mins

    1 hr 45 mins


  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool; set bacon aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking dish with cooking spray.
  3. Melt the butter in a large skillet over medium heat, and pan-fry the chicken breast halves until brown on both sides, about 6 minutes per side (meat will still be pink inside). Arrange the chicken breasts in the baking dish, and scatter the mushrooms over the chicken. Cook the green onions in the hot skillet over medium heat until softened, about 3 minutes; stir in paprika and flour. Fry the flour mixture for about 1 minute. Mash the bouillon cube in 1/4 cup of hot water in a small bowl, and whisk the bouillon into the flour mixture. Bring to a boil (sauce will be thick). Gradually whisk white wine into the skillet, and bring to a simmer. Stir the sour cream into the sauce. Pour the sauce over the chicken breasts in the baking dish.
  4. Cover the baking dish with foil, and bake in the preheated oven for 1 hour.
  5. About half an hour before chicken is done, bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let rice stand covered for about 10 minutes.
  6. To serve, spoon the cooked rice onto a serving platter, and top with the chicken breasts. Stir remaining sauce in the dish, and spoon over the chicken; garnish with crumbled bacon and slivered almonds.
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Reviews More Reviews

Nov 22, 2010

I used more Paprika in this and added a touch of Garlic, and then served it over noodles. I was right-it is just like my Aunt Maria's "Paprika Chicken"

Nov 28, 2011

Oh, wow. This reminds me of a recipe I made a long time ago. Made the recipe exactly as it is listed, including the rice. The gravy was scrumptious, the chicken tender and delicious. The only addition was some steamed broccoli - and dinner was set. I am always looking for recipes that use what I have on hand, and preferably do not use canned ingredients such as condensed cream soups, which have unhealthy chemicals in them. This met my needs very well.

Feb 09, 2011

I omitted the mushrooms and green onions by personal preference. I did add in a little onion powder in its place. We thought this was good, the sauce was tasty and the chicken was tender. The taste of the wine really comes through nicely in this dish. I think some garlic could be a nice addition.

Aug 28, 2013

I fried the chicken in bacon grease, doubled the sauce, used non-fat sour cream and 1 pound of fresh mushrooms instead of canned, putting it over brown rice. It was a hit!

Mar 03, 2014

Using Fresh mushrooms & Shallots (instead of green onion) makes this so Yummy!

Sep 12, 2013

Thank you for so many kind and thoughtful reviews! I am happy that you and your families enjoy this recipe as much as mine does. I have found a solution to the thin sauce (which always baffled me, too) -- let the entire dish sit for ten minutes or so (in the baking dish and at least partially covered) before serving, and the sauce should thicken up. The sauce may separate, so be sure to stir it as the directions indicate before serving. The chicken will still be hot if you leave it in the baking pan. If you have leftovers, you will notice that the sauce has thickened considerably. I hope this helps, and that you continue to enjoy this meal! Kathy

Oct 25, 2014

I cooked it for dinner and if was absolutely beautiful. I did make some adjustments though. I used 1 very large chicken breastfeeding and halved it , the bacon I put into the sauce into the oven and cooked like normal and since I didn't have any spring onions I diced up 1 red onion and I use frozen mushrooms instead of tinned. My husband even liked it and he doesn't like cream sauces. I served it with baked veges.

Jan 27, 2013

Followed directions exactly with no substitutions...and it was great!


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  • Calories
  • 803 kcal
  • 40%
  • Carbohydrates
  • 85.3 g
  • 28%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 28.9 g
  • 44%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 36.9 g
  • 74%
  • Sodium
  • 779 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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