Lisa's Creamy Garlic Pepper Chicken

Lisa Puma

"Tender chicken cutlets in a delicious garlic cream sauce, enhanced with sweet peppers, mushrooms, and onions. I made this recipe up trying to recreate a dish from my favorite German restaurant. After all my tweaking and experimenting, it had morphed into something even better than the original that inspired it. Low-fat versions of the butter, soup and sour cream can be used with no real sacrifice to taste, but for a real treat, I use the full-fat version."
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Original recipe yields 4 servings

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  1. In a large non-stick skillet, melt butter on medium heat (don't allow to burn); add garlic and saute briefly, distributing garlic around the bottom of the pan.
  2. Place chicken breasts in skillet and brown briefly,about 1 minute per side; while cooking, lightly press down on chicken so that some of the garlic adheres to it.
  3. Remove chicken from skillet and set aside.
  4. Add onion, mushrooms and peppers to garlic butter mixture in the skillet; sautee until vegetables are slightly softened, about 3 minutes.
  5. Add soup and sour cream to the mixture in the skillet; mix well.
  6. Return chicken breasts to the skillet; spoon some sauce and vegetables over each breast.
  7. Cover and simmer on low for 20 minutes, stirring occasionally, turning chicken once.


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