Sour Cream Mushroom Chicken

A lot of families are turning to chicken these days, for a number of reasons. It is more affordable than beef, it cooks faster, it is easier to digest, and it is incredibly versatile. The following recipe is quite rich, but can be slimmed down by using low fat buttermilk and butter.

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What You Need:

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8 skinless, boneless chicken breasts 8 oz fresh sliced mushrooms 16 oz sour cream 4 tablespoons butter 2 cups buttermilk 2 tablespoons salt 2 tablespoons pepper 2 teaspoons garlic powder 1 cup flour 4 tablespoons vegetable oil

How To Make It:

Place chicken in plastic, lidded container and cover with buttermilk. Let sit for 12-24 hours. Drain chicken in colander.

Preheat the oven to 350 F.

Start heating vegetable oil in a large frying pan.

Combine salt, pepper, and garlic powder. Liberally apply to chicken before dredging in flour.

Fry the chicken breasts until they are golden brown, then place them in a 9 x 13 pan.

Simultaneously, fry the mushrooms in butter.

Place the mushrooms on top of the chicken, and cover the dish with tinfoil.

Cook for 30 minutes, and remove the tinfoil. Add the sour cream, and return the dish to the oven, uncovered. Cook for an additional ten minutes.

Remove from oven, and leave to set for 5 minutes.

Serve with garlic mashed potatoes and your choice of vegetable.

Garlic Mashed Potatoes

What You Need:

1 roasted medium head garlic 2 pounds russet potatoes, peeled (or not) and quartered 4 tablespoons softened butter ½ cup milk

How To Make It:

If roasting garlic is something you have not done before, simply remove the white outer wrapping of the clove, leaving the cloves attached to the root. Cut a little off the top, then cover in olive oil and wrap in tinfoil. Bake in a preheated 400° oven for 30-35 minutes. Upon removal, cool the garlic until you can handle it without burning yourself. Squeeze the base of the cloves, and they will pop out of the bulb.

While the garlic is roasting (this is going to smell so heavenly), bring a large pot of water to a boil. Add the potatoes and cook until tender, roughly 15 minutes. Less, if you prefer your mashed potatoes to have a bit of consistency to them (but only by a minute or two). Once the potatoes have been drained and cooled, chop them to roughly 1" cubes.

Return the potatoes to the pot, and add butter and milk. Most recipes advise salt and pepper as well, but seasoning is a personal taste which is also dependent on what the potatoes will be served with.

Cut the garlic in half and squeeze into the potatoes. Use a hand mixer to bring the potatoes to desired consistency.

Sour Cream Mushroom Chicken

This boneless chicken recipe tastes like somebody slaved over the stove for hours. Another great chicken recipe that tastes like a million bucks is chicken parmesan recipe or maybe chicken cordon bleu.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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