Chicken Breasts in Sour Cream-Almond Sauce
photo by FLKeysJen
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 4 -6 boneless skinless chicken breasts
- 3 tablespoons butter
- 2 tablespoons onions, chopped
- 2 garlic cloves
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups chicken stock
- 3 tablespoons dry sherry
- 2 tablespoons almonds, shredded
- 1 teaspoon fresh dill, minced
- salt
- pepper
- 3⁄4 cup sour cream, at room temperature
- 1⁄2 cup gruyere cheese, grated
directions
- 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, dill, salt, and pepper.
- 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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Reviews
-
We loved this! I only used 2 chicken breasts, but decided to keep the sauce amount the same. I served it over whole grain egg noodles and it was delicious with the sauce. The only other change I made was to omit the gruyere cheese. I'm sure I would have loved it, but my DH doesn't eat cheese. The recipe is still delicious enough to put into my best-of-the-best file. Thank you!
-
This was delicious! The sauce stole the show. I will use this sauce on pasta as a side often, it tastes SO good, not too tomatoey (is that a word?), and not bland white sauce. It is tangy and very tasty! I made half again as much sauce as called for to have more for the egg noodles I was serving it with, and I added 1 teaspoon of sugar to the sauce, because I just thought it needed it. I was a little afraid the dill would be overpowering, but it was not. I seasoned the breasts before sautéing, and added more almonds to the sauce and some on top. (Love almonds!) It was ooohed and aaaahed at the table tonight. I will definitely make this again! Thanks, CaliforniaJan, for another keeper! ZWT9
-
Thank you for sharing this recipe, CaliforniaJan. Because this was a HUGE hit with my family. The subtle tones from the sherry, tomato paste and sour cream made the sauce something we'll remember for a long time. It was creamy, flavorful and complemented the chicken quite nicely. We loved it! Made for ZWT #9 (Scandinavia).
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RECIPE SUBMITTED BY
I am a native Californian, born in the Los
Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area.
I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club.
I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun.
I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun!
Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks!
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