Langsung ke konten utama

Sour Cream Chicken

 Sour Cream Chicken  

The protein of choice in our home is more often than not chicken breasts.  Here in the UK, they are relatively in-expensive when compared to the red meats, and I find they provide a beautiful blank canvas for just about any other favour you want to put with them. 


Sour Cream Chicken 

Because there are only two of us to feed I usually buy free-range organic chicken when I can, and corn fed RSCA approved if I can find it.  I want to support a more humane method of chicken production as much as I am able to.

Sour Cream Chicken 

It breaks my heart whenever I think of any animal, destined for our plate or not  . . .  being mistreated or treated in any inhumane way and I strongly believe that one day we will all be held accountable for how we treated these precious gifts we have been given.


Sour Cream Chicken 

Meat was given to man for eating . . .  but I believe it is a gift which comes with a responsibility.


Sour Cream Chicken 

This recipe today is a fabulous way of cooking boneless, skinless chicken breasts.  I am not sure how it works, but the chicken ends up very tender and delicious.

Sour Cream Chicken 

It is so easy to destroy chicken breasts by over-cooking them.  Anyone who has eaten an overcooked, dried out, tough chicken breast knows exactly what I am talking about.

Sour Cream Chicken  

I don't understand how that happens . . .  especially when they are one of the simplest and easiest things to cook.

Sour Cream Chicken 

Bone and skin definitely add flavour to meat, and also help to prevent it from drying out . . .  in the case of boneless, skinless chicken breasts, you don't have those luxuries to rely upon.


Sour Cream Chicken 

Careful timing and the addition of layers of flavour are your friend.  In this dish the flavour comes from a tasty layering of textures and flavours  . . .  first the chicken, then a layer of cheese  . . . I used strong cheddar, but you could also use mozzarella or Swiss, or even Jack. (Pepper jack would be great!)  On top of that goes sour cream which has been stirred together with some herbs and seasonings and Parmesan cheese.  Then finally an additional sprinkle of Parmesan . . .

Sour Cream Chicken  

This chicken always comes out tender, delicious and filled with flavour. You could use Italian Herb & Garlic seasoning rather then the herbs I have suggested if you wish.  You could switch the herbs over to Tex Mex flavours with chili powder, cumin, coriander  . . .  and a splash of hot sauce.  Its a very forgiving and delicious entree!

Yield: 4
Author:

Sour Cream Chicken

Not sure how it works, but this chicken ends up deliciously tender and filled with flavour.  Simply scrumptious.

ingredients:

  • 4 boneless, skinless chicken breast fillets
  • 4 slices of cheese (you can use mozzarella, cheddar, Swiss, etc.)
  • 120g sour cream (1 cup)
  • 135g grated Parmesan cheese, divided (3/4 cup)
  • 1 TBS cornflour (cornstarch)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp each salt and black pepper
  • chopped parsley to garnish

instructions:

How to cook Sour Cream Chicken

  1. Preheat the oven to 190*C/375*F/gas mark 5.  Butter a rectangular baking dish.
  2. Whisk together the sour cream. 90g of Parmesan (1/2 cup), cornflour, and all of the spices and seasonings.  Lay your chicken pieces, presentation side up in the baking dish in a single layer.  Top each with a slice of cheese and then smother with the sour cream mixture.  Sprinkle the remaining Parmesan over top evenly.
  3. Bake in the preheated oven for approximately 1 hour, or until golden brown and the chicken juices run clear.  Sprinkle with some chopped parsley to serve.
Created using The Recipes Generator


Sour Cream Chicken 

I served it simply with jacket potatoes that I scrubbed and popped into the oven to bake along side of the chicken, and a mixed salad.  How do you do your jacket potatoes?  I simply wash, dry, prick a few times with a fork and then throw them into the hot oven, right onto the oven racks.  The skins always come out beautifully crisp. I love them! 




Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

Angel Cake

  Angel Cake is a completely different cake over here in the UK as compared to what I thought of as an Angel Cake when I was growing up. (Angel Food Cake)  North American Angel Food Cake is very light and airy, made with only egg whites, sugar, flour and no fat, and baked in a straight sided tube tin!  Angel Cake here is a  sponge cake about the size of a loaf, with three distinct and separate coloured layers.  White, pink and yellow.  Sandwiched together with vanilla butter cream.  Its quite nice, and something we quite like in our home from time to time.   Its really not that difficult to make, but you will need either 3 loaf tins the same size, or a larger cake tin that you can divide into three.   Children love this cake because of the colours . . .  and basically it is the same cake batter for each, just tinted separately for each layer.  The power of suggestion makes it taste better than a normal cake.  What is it they sa...
Posting Komentar
Baca selengkapnya

Classic English Scones - A Complete Tutorial

  No English Tea Party would be complete without a tray of beautiful Scones.  Is it scone that rhymes with on, or is it scone that rhymes with stone??  Who knows. It sounds mighty delicious no matter which way you say it. If asked what the difference between a scone and a North American baking powder biscuit is, I would have to say first and foremost, it is in the preparation.  I thought it would be fun today to do a tutorial for you on how to prepare and bake the classic English scone.   North American baking powder biscuits generally use all vegetable fat, and sometimes cream . . . scones usually use all butter, and sometimes butter and cream.  The two things are not the same thing at all, no matter how similar they might look.  Scones are sweeter as well, which makes them perfect for enjoying with a hot cuppa.   The first thing you will want to do is to sift your flour baking powder and salt into a bowl  I find that aerating the flou...
Posting Komentar
Baca selengkapnya

The Great British Sausage - A Tutorial

  Sausage wasn't something I enjoyed very much when I was growing up. I am not sure why.  I never really began to enjoy them at all until I was a grown woman and cooking my own.  I liked them almost burnt on the outside with catsup for dipping. My father enjoyed them dipped in mayonnaise.  As a child growing up in Canada, in my experience at least, there was only one kind of sausage.  Ordinary breakfast sausage, long thin cylinders of meat, stuffed into skins, fatty and flavoured with nutmeg and poultry seasoning. That was it. Growing up in the 50's /60's and early 70's in small communities meant that we were not exposed to outside flavours or choices.  We had what we had, and that was that. It was not until I was an adult that I experienced another kind of sausage. My sister-in-law who lived in Toronto had studied at the Cordon Bleu and was considered to be an expert in cooking.  We spent the weekend at hers once, and she cooked sausages for us for br...
Posting Komentar
Baca selengkapnya