RCI-MT.004.0184.001
Chicken in Sour Cream and Mushroom Sauce
Submitted by Mnemosyne My husband taught me this recipe, which is amazing because he can't cook anything that doesn't go in the microwave. This recipe is almost that easy, and is quite tasty to boot.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 lbs
- container of Sour Cream (Reduced Fat or Regular1 18 ozdoesn't matter)
- of Cream of Mushroom soup (I wouldn't recommend the reduced fat kind here)2 cans
- 1 unit
- of sliced mushrooms (missing from photo)8 oz
- 1 unit
Method
1
Pat the chicken breasts dry with paper towels and season generously with white pepper on both sides.
2
Heat a large skillet over medium-high heat and add the chicken breasts, cooking until golden brown on the first side, about 5 minutes.
5 minutes
3
Flip the chicken and cook the second side until golden, about 4-5 minutes, then remove to a plate.
5 minutes
4
In the same skillet, add the sliced mushrooms and sauté over medium heat until they release their moisture and begin to brown, about 4-5 minutes.
5 minutes
5
Pour the two cans of cream of mushroom soup into the skillet with the mushrooms and stir to combine.
2 minutes
6
Add the sour cream to the soup mixture, stirring until smooth and well incorporated.
7
Return the chicken breasts to the skillet, nestling them into the sauce, and bring to a gentle simmer over medium heat.
2 minutes
8
Simmer uncovered for 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
18 minutes
9
Meanwhile, prepare the white rice according to package directions.
10
Taste the sauce and adjust seasoning with additional white pepper if desired.
11
Divide the cooked rice among four plates and top with a chicken breast, spooning the mushroom sour cream sauce generously over the top.