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    You are in: Home / Recipes / Chicken Breasts in Sour Cream-Almond Sauce Recipe
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    Chicken Breasts in Sour Cream-Almond Sauce
    Chicken Breasts in Sour Cream-Almond Sauce. Photo by K9 Owned

    Photo by K9 Owned

    1/5 Photos of Chicken Breasts in Sour Cream-Almond Sauce

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    4.0 2

    Rate it! | Read 2 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    CaliforniaJan's Note:

    We love this and the sauce is to die for...serve with rice or noodles.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute the chicken on both sides in butter, remove from the skillet. Add the onion and garlic, cook and stir for 2 to 3 minutes. Add tomato paste and flour to the skillet, stir until blended and smooth. Gradually add the chicken stock and sherry, cook and stir until smooth and slightly thickened. Return the chicken to the skillet. Add the almonds, tarragon, salt, and pepper.
    2. 2
      Cover and simmer over low heat for 30 minutes on until tender. Arrange the chicken in a shallow baking dish. Stir the sour cream into the sauce and pour over the chicken. Sprinkle with grated cheese and brown under broiler.

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    Ratings & Reviews:

    • on May 28, 2009

      45

      We loved this!!!! There are just 2 of us so I only used two breasts but kept the sauce the same to go over the noodles I was serving it with. I probably doubled the almonds because DH will eat anything with almonds or bacon :) I substituted shallots for the regular onion as I bought quite a few for ZWT. I can see this being a regular on our menu here. Thanks so much for posting. Made for ZWT5 - Ali Baba Babes

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on May 05, 2008

      45

      This was made for Phototag, on May 5, 2008. It's a delicious, rich recipe! I didn't change the recipe at all abd didn't sub anything, but I used deboned breasts with the skin on: all I could find. I only used 5 small breasts which I pounded a little to make sure they're tender. In the end I decided not to use all the sauce -- there is quite a bit more than you see in the photographs. That's because it's only husband and me. I froze the leftover cream sauce to use in a soup -- it's far too good to waste. I suggest you use no less than 6 or more large breasts for a bigger family. I think if I make this again, I'll add a pinch of sugar, which will counteract the slight acidity of the tomato paste, and I'll also use ground nutmeg as an extra seasoning. One tip: stir in the tomato paste and the flour OFF the heat, briskly, with the back of a spoon. This prevents lumps forming. In the end I did use more almonds than the recipe specifies, because we love almonds, and I thought the almonds on top of the cheese would look better in the photographs!! Don't leave out the sherry: I used a dry sherry. Thanks, Jan, great recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Breasts in Sour Cream-Almond Sauce

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 480.5
     
    Calories from Fat 241
    50%
    Total Fat 26.8 g
    41%
    Saturated Fat 14.5 g
    72%
    Cholesterol 127.8 mg
    42%
    Sodium 384.2 mg
    16%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.9 g
    11%
    Protein 36.7 g
    73%
    Detailed Nutrition Values About Nutrition Info

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