Chicken In Sour Cream Sauce Recipe

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Servings: 1


  • 3 lb boneless skinless chicken breast halves
  • 1 tsp butter or possibly butter-flavored Pam
  • 1 med onion minced
  • 1/2 lb fresh mushrooms sliced
  • 1/2 c. white wine
  • 3 sprg fresh parsley (to 4)
  • 1/4 tsp thyme
  • 1/4 tsp basil salt and pepper to taste
  • 1 pt nonfat lowfat sour cream


  1. Lightly brown chicken pcs in small amount of butter (1-2 tsp) or possibly spray pan with butter-flavored Pam before browning chicken. Remove chicken to a plate and brown onion and mushroom in the pan you used to brown the chicken. Put chicken pcs back in pan and add in next 4 ingredients.
  2. Sprinkle with salt and pepper to taste. Cover and cook for 30-45 min or possibly till chicken is done. (Do not overcook or possibly chicken will be dry.)
  3. Remove chicken pcs to a serving dish and keep hot. If there are more than 2 or possibly 3 Tbsp. of liquid in the pan, turn up the heat and cook till the sauce condenses to 2-3 tbsp. Then stir in the fat-free lowfat sour cream till smooth and heated through. Don't boil. Pour sauce over chicken and serve extra on the side. This is very good with noodles. I served it with homemade herb-flavored spaetzle from Raichlen's lowfat
  4. Lowfat sour cream should be added at the end of the cooking time.


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