Chicken in a Sour Cream and Mushroom Sauce

Chicken breasts smothered in a silky mushroom cream sauce . . . a crowd-pleasing topper for your favorite pasta or rice.

Recipe Yields: 24 servings (approximately 1 cup per serving)
Recommended Packaging: aluminum tins with foil board lids, plastic wrap

Ingredients and Instructions

olive or vegetable oil
6 pounds boneless, skinless chicken breasts
1 1/2 cups all-purpose flour
1 tablespoon salt
1 teaspoon ground black pepper

Work in batches as necessary. In a large baking dish, thoroughly combine flour, salt, and pepper. Working from the center to the edges, lightly pound each chicken breast with the flat side of a meat mallet to approximately 1/4-inch thickness. Dredge chicken in seasoned flour. In a large skillet over medium-high heat, heat oil. Add chicken pieces and cook 3 to 5 minutes on each side, or until cooked through. Transfer chicken to large bowl. Refrigerate.

olive or vegetable oil
2 pounds fresh mushrooms, sliced
3 medium onions, finely chopped
1/2 cup butter
1/4 cup all-purpose flour
6 cups chicken stock or canned broth
2/3 cup dry sherry
1 cup whipping cream
1 pound sour cream
salt and pepper to taste

Work in batches as necessary. In a large skillet over medium heat, heat oil. Sauté mushrooms until tender (increase heat if necessary to evaporate liquid). Remove from pan and set aside. Using the same skillet over medium heat, heat oil. Sauté onions until tender. Remove from pan and add to mushrooms. Using the same skillet, melt butter over medium heat. Stir in flour and cook 3 to 5 minutes. Slowly add chicken stock or canned broth, sherry, and whipping cream, stirring constantly until well blended. Whisk over medium heat until thickened. Stir in reserved mushrooms and onions. Stir in sour cream. Add cooked chicken pieces and simmer 5 minutes. Remove from heat. Season with salt and pepper. Divide evenly among tins. Cool. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply foil lid. Freeze.

Reheating Instructions

Defrost in refrigerator. Remove foil lid and plastic wrap. Transfer to saucepan or microwaveable dish and heat thoroughly. Serve over egg noodles or other pasta of your choice.

Divide and Conquer

Strategize batch sizes based on available containers/cookware.
Prepare dredging mixture.
Pound chicken breasts with meat mallet.
Dredge and cook chicken.
Chop and sauté vegetables.
Prepare and label all packaging.

Excellent recipe; I made it yesterday, took some of it to a friend with a new baby, and froze the rest. I’ll be anxious to see how it freezes. Thanks!

I made this for our monthly meal exchange and thought it was really good.  My husband loved it, and it froze exceptionally well.  I was a bit worried about the sauce separating, but it didn’t.  Delicious!!

I just made this again and I love it—is delicious and family friendly!

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