Total Time
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.


  1. Dredge each chicken breast in flour.
  2. Melt butter in large saute pan. Add chicken and saute until golden brown on each side.
  3. Add consomme. Reduce heat to low, cover and simmer for 45 minutes.
  4. Stir in sour cream, salt and pepper. Simmer 10 minutes longer.
  5. Serve each breast with a drizzle of the sauce.
  6. (Note: the sauce will be thin, like au jus. If you prefer a gravy-like consistency, add a little flour and whisk until thickened).


Most Helpful

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.

Soxfan December 04, 2011

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!

Ransomed by Fire October 22, 2010

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.

bmcnichol June 04, 2010

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