Tuesday, January 22, 2008

Chicken in Sour Cream Sauce

Prep time: 15 mins Yields: 6 servings

1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp lemon-pepper seasoning
6 chicken breasts
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup(8 oz) sour cream
1/2 cup chicken broth
1/2 pound fresh mushrooms sliced

Combine the first four ingredients; rub over chicken. Place in a 3-qt. slow cooker.

In a bowl, combine the soup, sour cream, and broth; stir in mushrooms. Pour over chicken. Cover and cook on low for 6-8 hours or until a meat thermometer reads 170 degrees. Thicken the sauce if desired.

So, that's it! And...as you can see from the picture, I boiled up some noodles and heated up some green beans. Also, as usual, I tailored the ingredients to my tastes. We are a salty family, so I always do my own thing...garlicy salt (and celery and milk..a couple other things). Yum. It turned out great. I didn't thicken the sauce...if I'd had some friends over, I might have, but it was a very informal family meal...but oh, so yummy!

Again Jenni, thanks for the fun contest/incentive. I've really enjoyed cooking lately.

4 comments:

Jenni said...

Robin, that looks amazing! I'm very impressed. I think we will be over for dinner next week :) Thanks Robin, you are the best!

The Eddy's said...

O.k., you cooking freak! Have you made any wiener wraps lately? : )

The Eddy's said...

P.S. Your recipes are all done and I'm going to get them to you this week...you're gonna love the chocolate chip cookie recipe. They are the world's best, chewy, melt ing your mouth deliciousness of a cookie!

Julia Hodges said...

YUM! I'm definitely going to have to make this one! :o)