This dish grew on me, and I ultimately liked it quite a bit. It gets points because I don't like sour cream very much at all, but this recipe actually made it tasty to me. I generally made it exactly as written, opting to cut the chicken breasts into bite-size chunks. The recipe didn't say whether to empty the pan between steps 1 and 2, so when I cooked the onion in butter, there was also the remaining oil and chicken juices from step 1. It quickly became apparent, though, that the sauce was pretty liquid, and I probably simmered it another 30 minutes or so until it was even slightly thickened. I quickly made a batch of boiled long-grain white rice to serve this on, to soak up the sauce, and that worked well. A little surprisingly, the leftovers kept well in my fridge, and reheated well - the sauce was the desired thickness when I took it out of the fridge the second night. In fact, I enjoyed the leftovers even more than when the dish was hot on the stove. This might be even better served over egg noodles, but I think serving it on a bed of white rice worked wonderfully. I may even make this again sometime!
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This dish grew on me, and I ultimately liked it quite a bit. It gets points because I don't...