Sour Cream Chicken Breast is one of my most prized recipes! My sister gave this to me many years ago and it still remains a favorite for family dinners, social dinners, and for company. It is elegant yet simple to prepare. I can't say enough about the flavor! Juicy, perfect, and delicious every time you make it!
One of the reasons why this is so tender and juicy is because it calls for bone-in chicken breast. These tend to be quite large. I try to buy the smallest piece I can but they still are pretty big. If you cook it until it is tender and done, you can usually make a cut across the cooked chicken to divide it in half to make smaller portions. This takes some practice to make it look good if it is for company to cut it in the right place where it will slide off the bone. Just try one when you aren't worried about the looks of it and you will quickly learn where to cut.
Sour Cream Chicken Breast
Ingredients:
6-8 Bone in Chicken Breast (I used 4 in this recipe to fit into 1 13 x 9 pan)
1 Cup Sour Cream
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1/2 Teaspoon Season Salt
1/4 Teaspoon Paprika
1/8 Teaspoon Garlic Salt
Combine all ingredients except for the chicken in a large enough to dip the chicken breasts in.
Dip the chicken one at a time and place in a 13 x 9 pan. Cover pan with plastic wrap and refrigerate at least 4 hours (or overnight).
When ready to cook uncover chicken and sprinkle with dried bread crumbs (about 3/4 cup). I make my own by putting a couple of slices of bread in a paper sack and leaving them to dry for about a week.
Now take between 2 to 4 Tablespoons butter and melt it in a cup in the microwave. Drizzle the chicken with it.
This is gonna taste great!
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