Recipe by Kathy
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
1 (4.5 ounce) can
sliced mushrooms, drained
green onions (white part only), chopped
dry white wine
uncooked white rice
toasted slivered almonds
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"
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.
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.
Using Fresh mushrooms & Shallots (instead of green onion) makes this so Yummy!
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!
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
Followed directions exactly with no substitutions...and it was great!
I really loved this. It was pretty easy as I already had bacon cooked from the day before. I had a three pack of some pretty thick breasts. I trimmed the fat from the edges and halved them thickness wise, so I ended up with six thinner cutlets, which worked out great. I used fresh mushrooms, added a bit more broth to the consistency that I liked, and some garlic per another review. Next time I may add diced green pepper to mimmick the "Chicken Supreme" my mother used to make. Really delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Breasts in a Sour Cream and Wine Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 260
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make chicken breasts in a creamy dill and caper sauce.
See how to make cheesy chicken chimichangas in a savory sauce.
It may look worky, but this elegant meal is surprisingly easy to prepare.