Chicken is essentially a staple in this house and some of the time it's somewhat elusive diverse approaches to cook and serve it. I can take an entire chicken, cut it up and receive no less than three dinners in return for Paul and I.
This is one of our top choices. You can make this with chicken pieces however I've constantly utilized boneless chicken bosom cut into lumps. The formula makes a serving for 4 , when I make it for simply both of us I don't slice the sauce down the middle, we cherish the additional sauce over noodles and it spares me the season of making a side dish.
The acrid cream sauce is enhanced with onion, sweet red peppers, garlic, paprika and chicken juices. It has an astounding rich flavor with a smooth and velvety surface. You'll feel like you're having a supper made in a fine eatery directly in your very own home. This formula is anything but difficult to make, light on the wallet and conveys big time with incredible flavor. Chicken Breast In Sour Cream Sauce, I trust it progresses toward becoming as much a most loved in your home all things considered in our own. Appreciate!
Chicken Breast with Sour Cream Sauce - The sharp cream sauce is enhanced with onion, sweet red peppers, garlic, paprika and chicken stock. It has an astounding rich flavor with a smooth and velvety surface.
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Ingredients
- 2 nice size chicken breast cut into chunks or chicken parts
- 2 Tablespoons vegetable oil
- 2 Tablespoons butter
- 1/2 a medium onion chopped
- 1 sweet red pepper chopped
- 1 Tablespoon minced jarred garlic
- 1 Teaspoon Paprika
- 1 cup chicken broth
- 1 cup sour cream
- 3 Tablespoons all purpose flour
- Salt and pepper to taste
Instructions
1. Place the oil and butter in a large skillet over medium to low heat. Melt the butter, place chicken breast in skillet and brown on both sides, remove from skillet to a platter.
2. Place the chopped onion, sweet red peppers and minced garlic in the skillet and saute until onion is translucent and peppers are tender. Add paprika and blend together.
3. Add chicken broth to the skillet and place chicken breasts in pan to cook covered for 25 minutes or till chicken is tender. Note, using cut up chicken parts ( bone in) will increase the simmering time to about 45 minutes.
4. Remove chicken to a plate and keep warm. Blend the sour cream and flour together, whisk into the liquid in the skillet and cook until thickened, salt and pepper to taste. Pour over chicken. Serve.
For more detail : bit.ly/2TZ7d8q
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