Sour Cream Chicken – Redo to Trim Healthy Mama E

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** To see the updated Trim Healthy Mama Version of this recipe, please see below the original recipe **

This chicken is super yummy.  My kids love it!

Yes it has french fried onions.  Sue me.  ;)

If you leave them out, you’re missing out.  Trust me.

The original recipe called for a can of cream of mushroom soup.  But I make my friend, Gwen’s Cream of Mushroom Soup Cubes.  They are delish! If you’ve never made them before, you really should.

This recipe hails from my TX church retreat days.  The place we went to every year served this chicken.  I looked forward to it every year. They closed down the retreat center and no longer serve this gem.Sour-Cream-Chicken Recipe

But here it is for you in all its yummy goodness…

INGREDIENTS

  • salt & pepper
  • 5 chicken breasts, flattened to even thickness with a mallet
  • paprika
  • 1/4 cup butter
  • 1 mushroom soup cube, prepared (or a can of cream of mushroom soup)
  • 3/4 cup sour cream
  • 1 (2.8 oz) can french fried onions

DIRECTIONS

Salt and pepper the chicken breasts.  Place chicken in a 9 X 13 baking dish.  Generously sprinkle chicken with lots of paprika.  Top chicken with patties of butter and bake at 350 degrees for 30 minutes or until the chicken is baked through and juices run clear.

While chicken is baking, prepare your mushroom soup cube.

Reserve chicken and make gravy in drippings with the prepared mushroom soup cube and sour cream.  Return chicken to pan and cover in gravy.  Top with french fried onions and bake for an additional 15 minutes.

Serve with rice.

** Trim Healthy Mama Sour Cream Chicken **

I had to remake this recipe because we love it so much.  Plus there just doesn’t seem to be enough E’s on our menu.  We’re an S kinda family.

Since this version doesn’t contain sour cream, maybe I should call it Greek Chicken.  But that makes it sound like it should be a Greek seasoned chicken.  Yogurt Chicken doesn’t sound good either…so I’m sticking with Sour Cream Chicken.

I still have those dreaded French Fried Onions on there, but it is a scant amount and I’m not a purist.  They do add a trivial amount of fat but given the low fat amounts for the meal, it is not enough to push you into a Crossover or Satisfying category.

INGREDIENTS

  • salt & pepper
  • 5 chicken breasts, flattened to even thickness with a mallet
  • 1 Tbsp olive oil
  • paprika
  • mushroom soup cube (plus ingredients to prepare)
  • 1 c. fat free greek yogurt (or low fat sour cream – which I like better)
  • 1 (2.8 oz) can french fried onions

DIRECTIONS

Salt and pepper the chicken breasts.  Place chicken in a 9 X 13 baking dish. Lightly coat chicken breasts with olive oil.  Generously sprinkle chicken with lots of paprika.  Bake at 350 degrees for 25-30 minutes or until the chicken is baked through and juices run clear.

While chicken is baking, prepare your mushroom soup cubes.  I follow Gwen’s suggestion on her site, which is to “add 1 cup of unsweetened almond milk or fat free chicken broth to a sauce pan. Sprinkle 1/2 – 1 tsp gluccomannan in a VERY thin layer over the top of the liquid while whisking constantly (you want to avoid clumps…so keep the sprinkle very light). Add your cream of mushroom cube, and heat until bubbly.”

Remove chicken and make gravy in drippings with the prepared mushroom soup cube and sour cream.  Return chicken to pan and cover in gravy.  Top with french fried onions and bake for an additional 15 minutes.

Serve with brown rice.

 

 

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Comments

  1. Rachel hall says:

    I was wondering where can I get cream of mushroom cubes to make the recipe THM? Do health food stores sell it? Thanks!!

    • Hi Rachel, I updated the THM portion of the recipe to include another link to Gwen’s homemade mushroom soup cubes recipe. They are something you have to make but so worth it! Waaay better than store-bought and I like that you can make the concentrate cubes, freeze them, and use as needed.

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