Wednesday, February 13, 2013

Sour Cream Chicken: Re-Invented!

This meal has been one of my top favorites for several decades now. I would commonly request it for my birthday dinner growing up. It's hard to beat that cheesy, sour cream-y sauce. But guess what folks: this meal just got even better. Sub out the normal cream of chicken soup and replace it with a delicious homemade version, and voila! This amazing meal becomes out of this world! (And much healthier!)

Sour Cream Chicken

*Serves 4.


4 boneless skinless free range chicken breasts
2½ cups free range chicken broth
1½ cups rice milk (or almond milk)
¾ cup rice flour
1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)
1 cup sour cream
1 cup cheddar cheese 

1. Make your cream of chicken soup. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

2. Preheat oven to 350 degrees. Place the chicken breasts in a glass baking dish.

3. Combine the mixture with the sour cream and cheese.  Pour creamy mixture over the chicken evenly until it is completely covered. Sprinkle with paprika. Bake for 30 min. Serve over rice.

Enjoy! :)

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