Chicken in Mushroom Sour Cream Sauce
An easy 1 pan chicken dish made with chicken breast, mushroom and sour cream. Chicken is seared before being simmered in a delicious creamy mushroom sour cream sauce spiced with marigold. The marigold adds the earthy flavor to the sauce and creates beautiful golden color. This elegant dish can be served at formal or informal events.
LINK TO IMMERSION HAND BLENDER AND SPICES --
► Braun 4-in-1 Immersion Hand Blender: (Amazon)
► Ground Coriander: (Amazon)
► Dried Marigold/Imeretian Saffron: (Amazon)
► Blue Fenugreek/Utskho Suneli: (Amazon)
► Khmeli Suneli Spice Mix: (Amazon)
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Ingredients for Chicken in Mushroom Sour Cream Sauce
2 tablespoons vegetable oil
1.1 pound/500g skinless, boneless chicken breast halves or tenders
½ teaspoon salt
¼ teaspoon black pepper
1 large onion (200g), peeled and chopped
1 pound baby Bella, button or cremini mushrooms, sliced
4 garlic cloves, peeled and minced
1 cup sour cream (250g)
1/2 teaspoon ground marigold
½ cup/120ml water
Salt and freshly ground black pepper
Fresh parsley for garnishing (optional)
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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Only 20 min on the fire and chicken with sour cream sauce in the pan is ready!
Only 20 min on the fire and chicken with sour cream sauce in the pan is ready!
Ingredients:
chicken breast - 400 g (14 oz)
salt - 4 g (0.14 oz)
black pepper - 4 g (0.14 oz)
oil - 20 ml (0.7 fl oz)
eggs - 2 pieces
milk - 40 ml (1.35 fl oz)
parsley - 20 g (0.7 oz)
salt - 3 g (0.11 oz)
black pepper - 3 g (0.11 oz)
flour - 200 g (7 oz)
oil (to fry)- 20 ml
mushrooms - 200 g (7 oz)
garlic - 3 cloves
sweet cooking cream - 120 ml (½ cup)
parsley - 15 g (½ oz)
OVER LOW FIRE 20 minutes
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EASY Baked Tuscan Chicken - made in ONE pan! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
4 boneless skinless chicken breasts (breast halves)
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper
Cream Sauce
1 cup heavy cream
2 teaspoons minced garlic
1 teaspoon corn starch
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup sundried tomatoes (chopped)
¼ cup shredded Parmesan cheese
½ cup chopped fresh spinach
Instructions
Preheat oven to 425 degrees F.
Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.
Place chicken breasts in a 9x13 baking dish (or a larger one if you are using very large chicken breasts -- you don't want them smushed together or they will take longer to cook).
Combine 1/2 teaspoon salt, Italian seasoning, paprika and 1/8 teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce).
Whisk together cream, garlic, corn starch and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (it shouldn't cover the chicken completely, but it won't hurt anything if it does).
Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickets part of the chicken (the exact cook time will depend on the size of your chicken breasts).
Remove pan from oven and stir spinach into sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
Uncover and serve.
Sour Cream & Onion Crispy Baked Chicken
If you love Sour Cream & Onion potato chips, you’ll love this Crispy Baked Chicken recipe! Chicken breasts are coated with sour cream, then covered in crushed fried onions. Serve it all up with a lemon-chive sour cream sauce and you are in heaven!
Full Recipe:
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BAKED CHICKEN BREAST | juicy, tender, easy, and oh, so flavorful!
Perfectly baked chicken breasts that are juicy, tender, and loaded with flavor! If you’ve ever struggled with dry, rubbery, and just flat-out boring chicken breasts, you're in luck, because today’s recipe is about as easy as they come. Just whip up my special seasoning mix, give the chicken breasts a generous coating of it, and bake until juicy perfection.
This healthy, baked chicken recipe is perfect to serve for a weeknight dinner with a few side dishes, or slice it up and meal prep it for the week. It's naturally gluten-free, low-carb, and keto friendly, and one of the best dinner recipes! Make sure to check out the blog post below for extra tips and storage suggestions.
???? Printable Baked Chicken Breast Recipe:
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► TIMESTAMPS:
00:00 Intro
00:31 Tips for juicy and tender baked chicken
01:33 Make the seasoning mix
02:00 Coat the chicken in oil and seasoning
03:10 Bake the chicken breasts
04:46 Serve the chicken breasts with side dishes
05:09 Meal prep and save the chicken breasts for future meals
05:23 Taste test
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Chicken Breast with Sour Cream Sauce - Bunny's Warm Oven
The sour cream sauce is flavored with onion, sweet red peppers, garlic, paprika and chicken broth. It has an amazing rich flavor with a smooth and creamy texture.
PRINT THE RECIPE HERE...