Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I found this recipe years ago in a "Farm Journal's Best Ever Book". Every time I serve it, I get compliments! Quick, simple and most ingredients are on hand.

Ingredients Nutrition

Directions

  1. Coat chicken with mixture of flour, paprika, salt and pepper.
  2. Brown chicken in hot olive oil in skillet about 15 minutes.
  3. Add onion.
  4. Dissolve bouillon cubes in hot water; add 1/2 cup to chicken in skillet.
  5. (Add more as needed.) Cover and simmer over low heat 30 to 40 minutes or until tender.
  6. Remove to serving platter.
  7. Add remaining bouillon and sour cream to pan drippings.
  8. Stir well; heat.
  9. Sometimes I remove the meat from the bone and serve on top of extra wide noodles; then cover with the sour cream and bouillon gravy.
Most Helpful

5 5

So very good and easy to prepare. My husband asked me why I had never made this before so that is a good sign. I used boneless chicken breasts and chicken stock instead of water and boullion as that is what I prefer. I also found the sauce to be slightly thinner than I would have liked but once it did thicken upon standing and I was a happy camper!

3 5

I'm sorry to leave a less than perfect review but this was very oily. I guess if you're using skinless chicken breast it would be fine but if you're following the recipe exactly I would highly recommend reducing the oil by half. Also I feel the flour made the chicken nice and crispy but after adding the bouillon/water mix it just became soggy and unappetizing. I would just add the flour at the end.

5 5

Very good! I cooked my boneless skinless chicken breasts whole, then I cut it up into bite sized pieces and served it with the sauce over linguine. Great! My sauce was a little thin, but the pasta took care of that. Thanks for sharing!