Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Serve this easy chicken dish with rice or noodles for a tasty dinner.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a plastic bag, combine flour, salt and pepper.
  3. Shake to coat chicken with flour mixture.
  4. Melt butter in casserole dish or skillet.
  5. Brown chicken on all sides.
  6. Mix in sour cream, broth, mushrooms and paprika.
  7. If skillet is not oven proof, transfer to a casserole dish.
  8. Cover and Bake 45 minutes or until chicken is tender.


Most Helpful

Simply an awesome dish! the chicken is so tender and the sour cream sauce just melts in your mouth, everyone loved it!

The Land Shark May 23, 2003

I love the simplicity of a dish that doesn't need a lot of ingredients to produce a wonderful flavor. The directions are well written and easy to follow. After baking, the sauce seemed a bit thin. I removed the chicken, and cooked the sauce 5 minutes - scraping the residue on the sides of the pan back into the sauce and adding a bit of salt. The sauce was perfect for spooning over mashed potatoes and the nicely balanced flavors of browned chicken, mushroom, sour cream and paprika was delicious. I will add this to my favorites list.

Lorac February 28, 2003

I made this dish today, and it was REALLY good! I did make a few changes however. I used 4 lg. chicken breast halves. I cooked the chicken exactly as directed, then set in a 13" glass casserole dish. I made the sauce to pour over the chicken, using 1 10.5 oz. can Campbell's low sodium chicken broth instead of 8 oz., and about 1 1/2 c. sour cream instead of 1 c. and 2 small cans mushrooms instead of fresh. I cooked the chicken for 1 hr. because my breasts were thick. I added 3 T. of cornstarch and 3 T. cold water to the pan I cooked the chicken in. I stirred it in really well. I then added all the liquid from the chicken dish into that pan. I put it on med-high heat and stirred it until it got thick and the starchy taste was gone, then turned the heat off and let it set for a couple of minutes. I added salt and pepper, to taste. I spooned the sauce over the chicken, and served with oven baked potatoes with some of the sauce and a little butter in the potato. It was delicous! Check out the pictures I posted. You will see how thin the sauce was and how the consistency changed when I added the cornstarch and water. If you don't like the light color of the gravy, add a little Kitchen Bouquet or Gravy Master to darken it up. Enjoy!

Linda's Busy Kitchen October 31, 2007

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