23
May
Place in a 3-qt. Cover and cook on low for 4 hours or until meat is tender.
Cover and cook on low for 4 hours or until meat is tender.
Chicken breast and sour cream recipes. Place the oil and butter in a large skillet over medium to low heat. Melt the butter place chicken breast in skillet and brown on both sides remove from skillet to a platter. The chicken breasts are smothered in a seasoned sour cream marinade topped with buttered Ritz cracker crumbs and sprinkled with Parmesan cheese.
Bake the breaded meat until its tender and juicy on the inside and crisp and golden brown on the outside. In a small bowl combine the first 4 ingredients. Place in a 3-qt.
In a large bowl combine the soup sour cream and wine. Cover and cook on low for 4 hours or until meat is tender. In a small bowl mix.
1 cup sour cream 2 teaspoons garlic powder 1 teaspoon seasoned salt 12 teaspoon fresh ground black pepper 1 12 cups freshly grated Parmesan cheese divided 3 pounds boneless chicken breasts trimmed of excess fat. Put the bread crumbs in a wide shallow bowl. Remove the chicken breasts from the sour cream mixture and coat the pieces thoroughly with the breadcrumbs.
Arrange the coated chicken in the prepared baking pan. Bake the chicken in the preheated oven for 35 to 45 minutes or. Lay the chicken pieces in the pan side by side.
Its okay if they touch. Sprinkle liberally with salt pepper. Then mix the sour cream with the onion and garlic powder and spread evenly across the top of the chicken.
Combine the Ritz cracker crumbs with the melted butter until evenly coated and then sprinkle across the top of the sour cream.