Wednesday, April 25, 2012

Sour Cream Chicken

This is a favorite recipe of my family...and one I like to take to others when I can.  One thing that prevented me from making it was the time it took...but instead of dipping the chicken in three different tuppaware with seasoning I decided to try a short cut.  Now we'll be having this chicken a whole lot more at my house!

4-5 lbs. of boneless, skinless chicken breasts


2 Cups of Sour Cream                                                                        ¼ C. Lemon Juice

4 tsp. Celery Salt                                                                                  4 tsp. Worchestshire Sauce

4 cloves garlic                                                                                     4 tsp. salt

½ tsp. Pepper                                                                                        2 tsp. Paprika

Line a cookie sheet with aluminum foil.  Place your chicken breast on pan.  In a bowl mix celery salt, garlic, pepper, salt and paprika.  Sprinkle over the chicken.Dip chicken in marinade, both sides.  Just a thin coating, let the chicken sit in the marinade overnight, refrigerated and covered.  Shortly before cooking, grease a cookie sheet with sides.  Dip both sides of marinated chicken in seasoned bread crumbs.  Place in pan.  Melt ¼ c. margarine, and ¼ c. shortening and pour over chicken.  Bake at 350 for 60 min, until niely browned.  Serves 12.       

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