Made This Recipe? Add Your Photo
Cook1 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!