Some of the reviews mentioned this dish was bland, and that took me by surprise, because I never thought it was bland at all! Then I realized the directions for the recipe does leave a lot to the imagination, it wasn't very well written. If you're not a regular cook like myself, you would follow it step by step and then I can see it could be bland. I wanted to re-write it the way I make it, so no one has to risk having bland smothered chicken! I also lighten it up by using light sour cream instead of full fat and use less oil than the original recipe calls for. But, you can go all in if you want to! This is also great made with bone-in chicken breasts or thighs. If you try this recipe, leave a message in the comments and let me know how you liked it!
- 4 chicken breasts
- 1/2 cup all purpose flour
- 1/8 tsp cayenne pepper (more if you like spicy)
- 1/2 tsp paprika
- 2 tbs oil (I use light olive oil)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup light sour cream
- 1/2 cup chicken stock
- 1/4 cup chopped green onions, white and green parts
Rinse chicken and dry well. In a shallow baking dish, combine the flour, cayenne, paprika, 1/2 tsp salt and 1/4 tsp pepper. Dredge chicken in flour mixture on both sides to coat. Shake off any excess flour. In a large skillet (preferably cast iron) heat the oil on medium high heat. Add the chicken and cook until brown on the first side, about 2 minutes. Flip and cook on the other side until brown, about 2-3 more minutes. Remove chicken from the pan, place on a plate and set aside.
Add chopped onions and garlic to the same pan, sauteing about 5 minutes, or until translucent and fragrant. Season with salt and pepper.
Meanwhile, in a small bowl, combine sour cream, chicken stock, green onions, 1/2 tsp salt & 1/4 tsp pepper. Mix well.
Transfer chicken and any accumulated juices back to the skillet with the onions and garlic. Pour sour cream mixture over chicken and stir to coat chicken.
Serve over egg noodles or mashed potatoes!