Saturday, June 25, 2011

Chicken and Sour Cream Gravy

I was really skeptical about this recipe.  It was one of those that I was afraid was going have us making an emergency pizza run, but there was something about it that made me go for it anyway.  I know, I'm a wild woman.  : P

You know what?  It turned out pretty stinkin' well!  Even though I used lighter ingredients for the gravy it still tasted rich and creamy.  I served it with creamed potatoes so none of that velvety gravy would go to waste.  It also made fabulous leftovers.

One "warning" because I have this horrible fear of someone not understanding this recipe and putting frozen onion rings on top of this, these are the onion rings that you need to look for in the grocery store. -->


I hope you all enjoy this true comfort food recipe!  =)

Recipe
Ingredients: 
4-6 Boneless, skinless chicken breasts
Kosher salt
Pepper
Paprika
2 Tbsp olive oil
1 (10.75 oz) Can reduced-fat cream of mushroom soup
1 c (8 oz) Light sour cream
3/4 c Crispy onion rings (the kind in the can like French's)

Directions:
  1. Preheat oven to 350 degrees and lightly spray baking dish with cooking spray.
  2. Season both sides with salt and pepper and plenty of paprika.   Place in dish and drizzle lightly with olive oil.  Bake 40 minutes.
  3. Remove from oven and take chicken out of dish and set aside.  Add sour cream and cream of mushroom soup to pan drippings.  Mix well and return chicken to pan.  Spoon gravy over each breast.  Top each chicken breast with 2 tablespoons of onion rings.  Bake 20 more minutes.
  4. Serve with creamed potatoes or rice to use with the extra gravy. 

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