Sour Cream and Onion Skillet Chicken

Sour Cream and Onion Skillet Chicken

Blogger Arlene Cummings of Cooking With Sugar how hard it is to get a hot meal on the table after working all day. Her easy and delicious skillet chicken can be made in less than 30 minutes!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4 to 6

servings

2
tablespoons olive oil
2
lb boneless skinless chicken breasts, cut into 1-inch pieces
2
tablespoons Italian seasoning
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
2
tablespoons butter
1
small onion, thinly sliced
2
to 3 cloves garlic, finely chopped
1
cup sour cream
1/2
cup chicken broth
2
tablespoons cornstarch
3
medium green onions, sliced (3 tablespoons)
Hot cooked rice
  1. In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken pieces with Italian seasoning, salt and pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently, until golden. Add butter, onion and garlic. Cook about 5 minutes, stirring occasionally, until onion is tender.
  2. In small bowl, mix sour cream, broth and cornstarch until smooth. Pour over chicken mixture. Reduce heat to low. Cook about 5 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce is thickened. Stir in half of the green onions.
  3. Serve chicken and sauce over rice. Sprinkle with remaining green onions.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Add some veggies, such as 1 cup frozen peas or broccoli, to the skillet for the last 5 minutes or so of cooking time. Heat until vegetables are cooked.
There are so many great packaged rice mixes on the market these days. Try a rice pilaf or other rice mix seasoned with herbs. Start it when you start cooking the chicken dish, and both will be ready at the same time.
The chicken and sauce is also delicious served over pasta.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.
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