Past the end of that range and your chicken will start to break down too much. The bottom of that time range gives the chicken great flavor.
I recommend marinating for at least 2 hours, but no more than 24 hours. Chicken is like a blank canvas that can easily take on flavors, and marinating is the perfect way to do that. Sour Cream: Since this recipe is baked, do not use low fat. Lightly spray a 9×13-inch baking dish with cooking spray and set aside.The marinade for this recipe is very simple, and I bet you have most of it in your refrigerator and pantry already. Bake: Finally the chicken gets a drizzle of butter and then is baked.Bread the Chicken: The sour cream covered chicken gets a light toss in bread crumbs.With just a few minutes of prep, dinner is almost done when you walk in the door the next day. Stir in vegetables (if frozen,thawed under running water). Marinate the Chicken: As mentioned, the chicken is marinated in a creamy marinade overnight. Mix cream of mushroom soup,water,rice,onion powder and black pepper in shallow 2 qt (2 L) baking dish.
#Sour cream chicken bake how to#
You can see how to do that in my post about Chicken Piccata. Cut Chicken Cutlets: The original recipe didn’t call for this, but as chicken breasts come so large now, you will want to cut the chicken into cutlets.Dip each chicken breast in sour cream, coating well, then. In a medium bowl, mix sour cream, mushroom soup, and wine.
Place chicken in the dish, and sprinkle with salt, pepper, and Swiss cheese. This is my favorite recipe for chicken that’s just right for a family meal, company and equally as luscious cold! Trust me a rating lower than 5 is just wrong in my opinion. In shallow dish or pie plate, mix bread crumbs and dressing mix. Spray a 9×13-inch baking dish with cooking spray.
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