Chicken with Sour Cream Sauce

Chicken with Sour Cream Sauce

By Kassia Krozser Published: May 5, 2013

• Yield: 4 Servings
• Prep: 10 mins
• Cook: 30 mins
• Ready In: 40 mins

This quick weeknight sauce dresses up ordinary boneless, skinless chicken breasts.

Ingredients

• 4 boneless chicken breasts tenders removed and reserved
• Salt and pepper for seasoning
• 3 tablespoons vegetable oil divided
• 1/2 onion diced
• 1/2 cup dry white wine optional
• 1 cup chicken stock
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme if available

Instructions

1. Pat the chicken breasts dry with paper towels and season with salt and pepper.
   
2. Heat two tablespoons of the oil in a skillet until hot and shimmering. Add the chicken and cook over medium-high heat until golden brown, no more than five minutes per side. Transfer to a platter and keep warm. (See Notes)
   
3. Add the remaining tablespoon of oil to the skillet, heating over medium-high. Add the onions and cook until starting to brown, about five minutes. Add the wine and deglaze the pan, stirring to get all the brown bits scraped off the bottom on the pan. Add the chicken broth.
   
4. Reduce the heat until until the liquid is at a slow simmer. Add the sour cream and Dijon mustard, stirring to incorporate.
   
5. Return the chicken to the skillet and baste with the sauce. Reduce the heat, cover the pan, and cook for an additional 10 − 15 minutes, or until the chicken is completely cooked. Remove the chicken and keep warm while the sauce reduces further, about five minutes.
   
6. Sprinkle the thyme leaves over the chicken for serving.
   

• Course: Entrée
• Skill Level: Easy

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