Sour Cream Chicken

Thanks to Pam at Pam's Midwest Kitchen Korner for sharing this recipe on her blog, we had it for dinner tonight and it was amazing. She is so correct about this being a moist and tangy dish; it worked great over some Jasmine rice. I am usually not a fan of anything with mushrooms in it but my husband simply loves them so I still made this dish with them included, I did change the recipe just a little to make it more Dunkin friendly so if you want to see the original recipe please check out Pam's wonderful blog. This made a fantastic supper on a rainy Sunday night in Beaverton, YUMM-O!

3 - Chicken Breast (cubed)
4 oz. - Cremini Mushrooms (sliced)
1 C. - Sour Cream
1 C. - Chicken Stock
1/2 Tsp. - Salt
1 Tbs. - Johnny's Garlic Seasoning
1 Tsp. - Smoked Paprika
1/2 Tsp. - Pepper

Place the sour cream, chicken stock, salt, pepper, paprika and Johnny's in a bowl and combine well. Add the mushrooms and mix to combine. Place the cubed chicken in the bottom of a baking dish and cover with the sour cream mixture. Cover with foil and bake at 350 degrees for 30 minutes, then remove the foil and bake for another 15-20 minutes. Serve over rice or noodles.

Note: After cooking the sauce was a little too thin for our liking, I made a slurry of milk and cornstarch to thicken the sauce on the stove top.

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