Prep 5 mins
Cook 55 mins
This was one of the first recipes I learned to make and it has been a staple in our household for years. The chicken always turns out juicy and tender! 6 ww points per serving for those who keep track.
- 6 boneless skinless chicken breast halves
- 1⁄4 cup flour
- 4 tablespoons butter
- 1 (10 1/2 ounce) can beef consomme
- 1⁄2 cup light sour cream
- 1 teaspoon salt
- Dredge each chicken breast in flour.
- Melt butter in large saute pan. Add chicken and saute until golden brown on each side.
- Add consomme. Reduce heat to low, cover and simmer for 45 minutes.
- Stir in sour cream, salt and pepper. Simmer 10 minutes longer.
- Serve each breast with a drizzle of the sauce.
- (Note: the sauce will be thin, like au jus. If you prefer a gravy-like consistency, add a little flour and whisk until thickened).
So yummy! I didn't flour the chicken either. Only simmered for 20 minutes and turned twice in the sauce then I removed chicken and made a slurry with warm water and flour to thicken the sauce. I returned the chicken to the sauce for 5 more minutes then served with steamed carrots and baked potatoes. Not fussy-very easy and tasty. Everyone in the family ate it too-thank you.
I made this for supper tonight using only half the margarine called for. I also thickened the sauce with a slurry of 2 tablespoons cornstarch and 2 tablespoons water. I must admit, both my husband and I were skeptical of the recipe at first. But, thanks to the reviews, I went ahead and gave it a shot. And, boy, am I glad I did! My husband shredded his chicken on his plate and mixed it, the rice, and the sauce to make something like a chicken bog. (And I followed suit.) It reminded us both of a cross between chicken bog and beef stroganoff this way. I also think it would be good over noodles and maybe even adapted into a stew. My husband liked it so much that he insisted that I keep the recipe and make it for his parents soon. Thanks!
We all enjoyed this. I didn't dredge my chicken in flour because of the other comment, I just cooked my chicken in the butter. I followed the rest of the recipe other then I cut the salt in half. I did thicken the gravy with some flour. I had made fried potatoes with this but next time I would make egg noodles and eat with the gravy.