Ingredients Jump to Instructions ↓

  1. 4 Chicken breasts

  2. 1/2 cup 31g / 1.1oz All-purpose flour

  3. 1/8 teaspoon 0.6ml Cayenne pepper

  4. 1/2 teaspoon 2 1/2ml Paprika Salt - to taste Freshly-ground black pepper - to taste

  5. 1/4 cup 59ml Vegetable oil

  6. 1 Onion

  7. 2 Garlic cloves (small)

  8. 1 cup 237ml Sour cream

  9. 1/2 cup 118ml Chicken stock

  10. 1/4 cup 15g / 1/2oz Chopped green onions including green part

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes. This recipe yields 4 servings.


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