sour cream and onion chicken |
Name: |
Jennifer Miller |
Base: |
Falls Church |
Recipe: |
1
cup fresh breadcrumb (I've used Progesso Italian)
1⁄4
teaspoon salt
1⁄4
teaspoon onion powder
1⁄4
teaspoon paprika
1 1⁄2
cups of melted margarine
4
whole chicken breasts (8 halves)
1 1⁄2
cups onions, chopped into eighths
SAUCE
2
tablespoons melted butter
2
tablespoons flour
16
ounces sour cream
pepper
4
tablespoons chopped green onions
DIRECTIONS
Combine all coating ingredients (except butter.
Dip chicken into melted butter.
Coat chicken with crumb mixture.
Reserve remaining crumbs.
Put chicken in 9 X 13 pans.
Put onions on top of chicken and around pan.
Sprinkle remaining crumb mixture over onions.
Drizzle w/remaining butter.
Bake at 350 for 30 minutes or until chicken is cooked thoroughly.
To make sauce:
Melt butter in pan.
Stir in flour (stir for a little bit).
add sour cream, green onion and pepper and stir for one or two more minutes.
If sauce is too thick, add a little milk.
Pour over cooked chicken and save some for mashed potatos!
Enjoy! |
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