Yeah, I know. Another chicken and sauce recipe. What can I say? I love dressing up plain chicken to make it special. Particularly chicken breasts. Of course, this recipe can be made with any type of boneless, skinless cut of chicken. Which is great because the grocery stores of the world have just realized that customers adore chicken thighs!
Chicken with Sour Cream Sauce
By May 5, 2013Published:
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
This quick weeknight sauce dresses up ordinary boneless, skinless chicken breasts.
- 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
- Pat the chicken breasts dry with paper towels and season with salt and pepper.
- 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)
- 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.
- Reduce the heat until until the liquid is at a slow simmer. Add the sour cream and Dijon mustard, stirring to incorporate.
- 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.
- Sprinkle the thyme leaves over the chicken for serving.