Chicken in Sour Cream Sauce
This simple chicken dish is made with a rich, creamy tomato-sour cream sauce, tender chicken and peppers. Quick and easy to make yet packs full flavor, it's perfect for busy weeknights!
Servings 8 Servings
- 4 pounds chicken, cut into serving parts
- 1/2 teaspoon paprika
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, peeled and chopped
- 1 can (14.5 ounces) whole tomatoes, drained and juice reserved
- 1 cup chicken broth
- 1 tablespoon flour
- 1/2 cup sour cream
- 1/2 green bell pepper, seeded, cored and cubed
- 1/2 red bell pepper, seeded, cored and cubed
Season chicken with paprika and salt and pepper to taste.
In a wide skillet over medium heat, heat oil. Add chicken and cook for about 4 to 5 minutes on each side or until lightly browned. Remove from heat and drain on paper towels.
In the skillet, remove excess oil except for about 1 tablespoon. Add onions and cook until softened.
Add tomatoes, mashing with the back of a spoon.
In a small bowl, combine chicken broth, reserved tomato juice, and flour. Stir until well blended. Add to skillet, whisking to prevent lumps. Bring to a boil.
Add chicken. Lower heat, cover, and cook for about 8 to 10 minutes until cooked through. Season with salt and pepper to taste.
Add sour cream and stir to combine. Add bell peppers.
Continue to cook on low for about 1 to 2 minutes or until sauce is thickened and bell peppers are tender yet crisp. Serve hot.
Calories: 337kcal | Carbohydrates: 5g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 96mg | Sodium: 277mg | Potassium: 414mg | Fiber: 1g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 25.6mg | Calcium: 50mg | Iron: 1.8mg