Saturday, May 5, 2007

RSC #34 - Sour Cream Chicken & Mushrooms

My dear SIL over at Cooking With Anne runs a "Ready Set Cook" every month. The "game" is based on BBC's and Food Network's game show where two chefs would be given the three same ingredients. Each would have to come up with something spectacular and delicious with these ingredients in 30 minutes time. I used to love this show and cry when I think about it not being on anymore, boo hoo! This month the 3 ingredients were:

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream

Lucky for me, these are ingredients I use almost daily in my home. The recipe below is a favorite for me, my husband and my children. I make it often, so next time I make it, I'll take a picture and post it! :D

Please make sure you visit Anne's Blog Cooking With Anne and visit all the links for the entries! :D


Sour Cream Chicken & Mushrooms

4 skinless, boneless chicken breast halves (sprinkle lightly with salt & pepper)
1 medium onion, thin slices
1 10 oz package cremini mushrooms, chopped
1 clove garlic, minced
1 Tbs rice flour (if you are not gluten-free you may use wheat flour for this step)
1/4 Cup GOOD white wine
1/2 pint sour cream
1 cup chicken broth
Freshly ground Pepper
2 Tbs fresh parsley, chopped

In a large skillet, coat pan with cooking spray and brown chicken on both sides, cooking until no longer pink in the center, but do not over cook. Set aside and cover with foil to keep warm.

In a mixing bowl, mix sour cream, chicken broth together until very smooth. Set aside until needed.

In the SAME skillet, add 2 Tbs olive oil, the mushrooms, onions and garlic. Saute over medium heat until onions and mushrooms are tender. Stir in the rice flour and cook until veggies are well coated and . Add wine and cook for one minute until wine gets warm and starts to thicken. Pour sour cream/broth mixture into pan and bring to a boil. Cook until thickened.

Add chicken back to pan, turn over so that both sides of the chicken get coated with the sauce. Reduce heat to a low simmer to allow chicken to finish cooking and sauce to continue to thicken.

Remove from heat and stir in the parsley JUST before serving.

Top with freshly shredded parmesan cheese to push this dish over the top! :D

Our favorite way to serve this is over brown rice with a side of steamed brocolli. (Oh...and yes, this only takes 30 minutes to cook. TAKE THAT Rachel Ray! LOL :D)

8 comments:

Slacker Mom (aka Mrs. GF) said...

Nice... I would do an enchilada recipe. Yum!!!

Gluten Free Goddess has one. It is good. :)

Anne said...

Yaaaaay! Gee, could you link me just one more time? LOL

Hey--Megan got her locket and said to tell you thank you VERY x10 much!

Ian said...

That sounds really tasty!

Natalie said...

Krista-
Some of us need a class on what good white wine is...Any tips? Haha

kbabe1968 said...

Silly!!! :D Yes, one that costs more than $1 a bottle! LOL! No...i find rule of thumb when cooking with wine is to use something that you would drink. Not the "cooking wines" sold in the grocery store which are basically vinegar with alcohol added to them. Swill. Putrescence. :) GOOD WINE!! No Boone's Farm, Thunderbird or Maddog, either. Moonshine MIGHT work

KFarmer said...

Moonshine always works! (or so I heard..LOL!) Great recipe :)

Slacker Mom (aka Mrs. GF) said...

Ok, where are the rice balls???

:big grin:

kbabe1968 said...

I haven't made them yet!!! I'm hoping to tonight! LOL :D UR FUNNY!!!