Chicken Breast in Mushroom Sour Cream Sauce

This is probably one of the easiest recipes for chicken that I have ever found.  It requires minimal ingredients and is very easy to prepare. 

Ingredients:

4 boneless skinless chicken breasts
4 T all purpose flour
8 oz. sour cream
1 can cream of mushroom soup
1 c. sherry or white wine (I prefer sherry)
fresh ground black pepper
garlic salt (optional) - I prefer garlic powder (½ t.)
4 oz. mushroom stems and pieces, well drained
¼ t. curry powder (optional)
2 T. finely chopped parsley

Note:  Due to the salt content of the soup, no additional salt was added.

 

In a 9x13 baking dish sprayed with a non-stick coating, place four chicken breasts and set aside.  Sprinkle with garlic powder and black pepper.

In a small mixing bowl, add soup and mushrooms and combine.

 

In a separate bowl, add sour cream and flour.  Mix well.  Add to the soup/mushroom mixture.

 

Add curry powder and sherry (or white wine).  Mix thoroughly and pour over the chicken breasts.

 
Cover with foil and bake at 350º for one and a half hours.  During the last 15 minutes, remove the foil.


Sprinkle with parsley just prior to serving.

This dish was presented with garlic mashed potatoes but would also be enjoyable with rice or noodles.

Sausage Soufflé

Here is a terrific brunch idea.  I use it often when entertaining several people for breakfast.  It is easy to make and there are several different options to change this recipe, with simple ingredients.  This recipe always brings many complements when I serve it.  I hope you'll try it!

Ingredients:

1 dozen eggs (large, grade A)
4 c. whole milk (or half and half)
2 c. grated sharp cheddar cheese
6 slices of bread (or enough bread to cover the bottom of a 9x13 pan)
2 t. dry mustard
1 t. each, salt and pepper
1 t. thyme
1 lb. your favorite sausage
1 c. fresh mushrooms (cleaned and stemmed), cut into small pieces

 

 

In a large bowl, beat eggs, add milk and seasonings and blend until well mixed.

Grease a 9x13 pan.  Cut bread into cubes and place on the bottom, enough to fill the entire pan.

 

In a large skillet, brown sausage and mushrooms.  Cook, breaking sausage into small pieces until well browned.  Drain.

Sprinkle sausage and mushroom mixture over the top of the bread cubes.  Pour egg mixture over the bread cubes, when sausage mixture has cooled.

Cover and refrigerate overnight.

Remove from refrigerator an hour before baking.  Sprinkle with cheese.

Preheat oven to 350º and bake uncovered for 60-90 minutes, or until the top is lightly browned.

Check with a knife to make sure it has set.  The knife should come out clean.

Here are some other ideas for this casserole:
You can substitute sausage for cubed ham or fried bacon (drained and cut into small pieces).  Green onions also make a good addition.

Serves 12