Last night I spoiled Mr. T by cooking his favorite dinner–Sour Cream Chicken. I don’t know where this recipe originated. I just know my mother got it from a friend many years ago when I was a little girl, and ever since it has been a family favorite. It’s pretty simple and it only takes a hand full of ingredients. Before I let you read on though I am going to warn you. It is not for vegetarians and it is not for anyone trying to watch their waistline.
Ingredients:
1 stick of butter (not margarine or any other scientifically made substitute)
4-6 boneless, skinless chicken breasts
Flour
1 pkg. of fresh, sliced mushrooms
1 pint of sour cream
Directions:
Before I begin the cooking part, I want to mention that I usually trim up and season (just salt, pepper, and garlic powder to taste) the chicken breasts a few hours ahead of time so they can flavor up. Anyway, on with the directions. In a nonstick skillet, melt the entire stick of butter. Flour chicken breasts and slightly brown in butter. Remove the chicken. Saute mushrooms in drippings. Remove skillet from heat and stir in sour cream. Place chicken in a single layer on the bottom of a casserole dish. Pour sour cream/mushroom mixture over browned chicken breasts. Sprinkle with salt, pepper and garlic powder to taste. Bake at 350 degrees for approximately 45 minutes or until chicken is very tender. Enjoy!
Last night I served this with brown rice (which I usually do) and steamed fresh veggies. So….now I have shared with you the recipe that won over my husband’s heart and tummy! I hope your weekend is going well.
Blessings to you all!
Mrs. T
