Seasonal Recipes

Baked Chicken With Sour Cream Recipe

Chicken With Sour Cream Recipe

Baked Chicken With Sour Cream Recipe


  •     12 chicken tenderloins (about 1-1/4 lbs)
  •     1/2 cup flour
  •     1/2 teaspoon salt
  •     1/4 teaspoon freshly ground black pepper
  •     2 tablespoons olive oil
  •     1/2 cup onion, finely chopped
  •     1/2 cup chicken broth
  •     3 tablespoons sour cream
  •     1 teaspoon white wine vinegar
  •     2 tablespoons fresh dill, chopped


Combine the flour, salt and pepper in a shallow dish, then dredge the tenderloins and shake off any excess flour.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken tenders and cook until light golden in color, 2 to 3 minutes per side. Remove from the skillet and set aside.
Add the onion to the skillet (it may be necessary to add a bit more oil) and cook until soft and translucent, 2 to 3 minutes. Deglaze the pan with the chicken broth, scraping up any of the browned bits for flavor.
Whisk in the sour cream and white wine vinegar, stirring until smooth. Add the dill and return the chicken to the pan for 1 to 2 minutes, turning the pieces several times to coat with the sauce. Transfer to a serving plate and spoon the sauce on top.

Baked Chicken With Sour Cream Recipe 1

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