Chicken Breasts in Sherry and Sour Cream
Delight your taste buds with this comforting recipe for Chicken Breasts in Sherry and Sour Cream—an easy yet elegant dish perfect for weeknights or dinner parties. Tender, golden-seared chicken breasts are simmered in a luxurious sauce made with dry sherry, aromatic garlic, and tangy sour cream, creating a harmony of rich and zesty flavors. A hint of lemon juice adds brightness, while fresh parsley provides a final touch of freshness. With just 15 minutes of prep time and 30 minutes of cooking, this recipe is both quick and impressive. Serve this creamy chicken dish with rice, noodles, or crusty bread to savor every bit of the velvety sauce. Perfect for creating an elevated meal without the fuss, this recipe is sure to become a favorite in your collection.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 3 tablespoons unsalted butter
- 1 tablespoons olive oil
- 0.5 cups dry sherry
- 0.75 cups chicken broth
- 1 cups sour cream
- 2 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoons lemon juice
Instructions
Pound the chicken breasts lightly between two pieces of plastic wrap to even out their thickness.
In a shallow dish, combine the flour, salt, black pepper, and paprika. Dredge each chicken breast in the seasoned flour, shaking off the excess, and set aside.
In a large skillet, heat the butter and olive oil over medium heat. Once the butter has melted and started bubbling, add the chicken breasts. Cook for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Deglaze the skillet with the dry sherry, scraping up any browned bits from the bottom of the pan. Stir in the chicken broth and bring the mixture to a simmer.
Reduce the heat to low and whisk in the sour cream until the sauce is smooth. Add the lemon juice and stir to combine.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
Garnish with fresh parsley before serving. Serve hot with rice, noodles, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 16.2 g | ||
| Protein | 233.3 g | 467% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 459 mg | 35% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2195 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
