Creamy Sour Cream & Onion Chicken (Print Version)
# Ingredients:
01 -
2 chicken breasts, cut in half lengthwise
02 -
1/2 teaspoon garlic powder
03 -
Salt & pepper to taste
04 -
1 tablespoon olive oil
05 -
2 tablespoons butter, divided
06 -
1 medium onion, sliced
07 -
1 clove garlic, minced
08 -
1/2 cup chicken broth
09 -
1 teaspoon Worcestershire sauce
10 -
1 cup sour cream, full-fat
11 -
Fresh chopped parsley, optional, to taste
# Instructions:
01 -
Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with the garlic powder and some salt & pepper.
02 -
To a skillet, add the olive oil and one tablespoon of the butter. Let the pan heat up over medium-high heat for a few minutes.
03 -
Once the pan is hot, add the chicken. Cook it for about 5-6 minutes/side or until it's golden and cooked through (165F). Transfer the chicken to a plate.
04 -
Reduce the heat to medium, and add in the remaining butter and the onion. Sauté the onion until it's softened and lightly browned (about 10-15 minutes). Timing will vary depending on how thick you sliced the onion. You may need to turn the heat down further if it seems like it's burning vs. slowly browning.
05 -
Stir in the garlic and cook for 30 seconds.
06 -
Stir in the chicken broth and Worcestershire sauce, and scrape up any brown bits from the bottom of the pan.
07 -
Stir in the sour cream until you've got a smooth sauce, and let it heat through for a couple of minutes (ensure it doesn't bubble too much or else it could curdle).
08 -
Add the chicken back to the skillet and spoon some sauce over top. Season with extra salt & pepper if needed, and serve immediately with some chopped parsley sprinkled over top.
# Notes:
01 -
If the sauce is too thick, add a little more chicken broth.