Chicken In Sour Cream
Just fixed this tonight, using 3 skinless chicken thighs, and DH says it's a keeper. Made a few changes... I don't use onion soup mix, so I substituted 2 TB dehydrated minced onion. After browning the chicken in a hot skillet, using cooking spray and a small pat of butter, I blotted the rendered fat out of the skillet then deglazed the pan with 2 TB sherry and 2 TB chicken broth. I stirred 1/2 cup sour cream, 1/2 can mushroom soup and the lemon juice, pepper, paprika and dill together, and added the liquid from the skillet. I also added about 5 sliced fresh mushrooms before pouring the sauce over the chicken in the baking dish.
I did not have the problem of the sauce being too thick - probably because of the extra 1/4 cup of liquid from the sherry and chicken broth. Nor was it too salty, since I didn't use the soup mix.
I did find the sour cream had curdled and turned grainy, as is all too common with hot sour cream sauces. This is why it only gets 4 stars from me. I want to use creme fraiche next time in place of the sour cream and see how that does.
1 user found this review helpful
Aug. 7, 2011