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Prep 10 mins
Cook 1 hr 35 mins
Originally found in the April May 2007 issue of Taste of Home magazine and adapted slightly, replacing the margarine with olive oil, replacing the bone-in chicken parts with boneless skinless chicken breasts (or boneless skinless chicken thighs) and replacing full fat sour cream with light/reduced fat sour cream...Now placed here for safekeeping!
- 1 large yellow onion, chopped
- 1 -2 tablespoon olive oil
- 4 lbs boneless skinless chicken breasts or 4 lbs boneless skinless chicken thighs
- 2 tablespoons paprika
- 1⁄2 teaspoon white pepper
- 1 1⁄2 cups hot water (NOT boiling)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 (8 ounce) container low-fat sour cream (Cabot Light preferred)
- Preheat oven to 350°F.
- In a large skillet, saute onion in the oil until tender.
- Sprinkle chicken with paprika and white pepper and place in an ungreased roasting pan.
- Spoon sauteed onions over the chicken parts; add hot water to roasting pan.
- Cover and bake in preheated oven for 1½ hours or until juices run clear.
- Remove chicken from oven, reserve pan juices for the sauce and keep the chicken warm while you make the sauce.
- To make the sauce: In a small saucepan, combine cornstarch and cold water until smooth.
- Whisk in the pan juices from the chicken; bring to barely a boil over medium heat.
- Reduce heat to low and simmer, stirring until thickened.
- Remove from the heat and stir in the sour cream; serve hot over the chicken which I serve over hot cooked noodles (whole wheat preferred) or hot cooked brown rice.
I used the butter as called for in the original recipe and used minced onion (my husband won't eat onions any other way). I also had to add more cornstarch to thicken my sauce but what a delight! I also made the spaetzle dumplings in the same magazine to accompany the chicken. Easy, peasy and very flavorful. This is a definite keeper. Thanks for posting!