Chicken Breasts in a Sour Cream and Wine Sauce Recipe - Allrecipes.com
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
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  • PREP

    30 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 45 mins

Directions

  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"

 
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.

 
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.

 
Mar 03, 2014

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

 
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!

 
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

 
Jan 27, 2013

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

 
Aug 29, 2012

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!

 

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Nutrition

  • 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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