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Submitted by Meta team

Chicken Breasts in a Sour Cream and Wine Sauce

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Chicken Breasts in a Sour Cream and Wine Sauce picture
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Preparation

30min

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Cooking

75min

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Total

105min

Allergens:

pork

dairy

wheat

treenut

Ingredients

servings iconAmount:
g / servings
Bacon image
Bacon

Pork Products

340.2g/1package (12 oz)
Butter image
Butter

Dairy and Egg Products

5g/1pat (1" sq, 1/3" high)
Chicken breast image
Chicken breast

Poultry Products

87g/0.5breast, bone removed (yield from 1 lb ready-to-cook chicken)
Portabello mushrooms image
Portabello mushrooms

Vegetables and Vegetable Products

86g/1cup diced
Onions image
Onions

Vegetables and Vegetable Products

6g/1tbsp
Paprika image
Paprika

Spices and Herbs

2.3g/1tsp
White wheat flour image
White wheat flour

Cereal Grains and Pasta

125g/1cup
Chicken broth bouillon image
Chicken broth bouillon

Soups, Sauces, and Gravies

4g/1cube
Water image
Water

Beverages

29.6g/1fl oz
White wine image
White wine

Beverages

29.3g/1fl oz
Sour cream image
Sour cream

Dairy and Egg Products

12g/1tbsp
White rice image
White rice

Cereal Grains and Pasta

200g/1cup
Almonds image
Almonds

Nut and Seed Products

141g/1cup

Direction

1

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool; set bacon aside.

2

Preheat oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking dish with cooking spray.

3

Melt the butter in a large skillet over medium heat, and pan-fry the chicken breast halves until brown on both sides, about 6 minutes per side (meat will still be pink inside). Arrange the chicken breasts in the baking dish, and scatter the mushrooms over the chicken. Cook the green onions in the hot skillet over medium heat until softened, about 3 minutes; stir in paprika and flour. Fry the flour mixture for about 1 minute. Mash the bouillon cube in 1/4 cup of hot water in a small bowl, and whisk the bouillon into the flour mixture. Bring to a boil (sauce will be thick). Gradually whisk white wine into the skillet, and bring to a simmer. Stir the sour cream into the sauce. Pour the sauce over the chicken breasts in the baking dish.

4

Cover the baking dish with foil, and bake in the preheated oven for 1 hour.

5

About half an hour before chicken is done, bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let rice stand covered for about 10 minutes.

6

To serve, spoon the cooked rice onto a serving platter, and top with the chicken breasts. Stir remaining sauce in the dish, and spoon over the chicken; garnish with crumbled bacon and slivered almonds.

Nutritional Facts
Amount:
696.3824999999999g

/

52%27%21%

949

Kcal
Carbs92.6g
Protein47.2g
Fat37g

For a serving size of 1 servings

Calories
949.4kcal
% Daily Value*
Carbs
92.6g
Protein
47.2g
Fat
37g
calcium
104.7mg
cholesterol
160.7mg
fiber
1.4g
iron
2.9mg
potassium
703.7mg
saturatedFat
15.8g
sodium
581.5mg
sugar
1.9g
transFat
0.8g
vitaminA
1738µg
vitaminB6
1.2mg
vitaminC
1.6mg
vitaminD
0.8µg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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