I first had this delicious Chicken in Sour Cream dish when my future mother in law to be made it for my bridal shower. Everyone at the shower raved about this recipe and it quickly became one of my family favourites. Like any good daughter in law, over the years I have modified it to the recipe you read today. What have I changed? Some of the high in saturated fat and high sodium ingredients and made it gluten free. I have given you an alternative for those who cannot have milk products. This is super easy and super good.
Ingredients:
4 skinned and boned chicken breasts or 8 chicken thighs
!/2 pound mushrooms, sliced
1 can Gluten free, low sodium cream of mushroom soup
1 c. Light Sour Cream or Ageless Body Sour Cream (lactose free & can be found in my Ageless Body cookbook)
¼ c. chopped onion (choose, white or purple)
Juice of 1 lemon
1 tbsp dill weed
Pepper to taste
Method:
Pre-heat oven to 350 degrees. Place chicken in 8 by 12” baking pan . Grind pepper on top.
Mix Sauce in a separate bowl:
Combine all ingredients, except mushrooms, and stir till smooth.
Pour over chicken. Bake for 30 minutes and remove chicken.
Meanwhile, sauté the mushrooms in a bit of extra virgin olive oil till just lightly browned. Pour sauteed mushrooms over the chicken mixture and return to oven for 15 more minutes.
Remove from oven and let sit for 5 minutes before serving.
You can serve this over whole grain rice or by itself for a lighter version. This dish tastes wonderful with either asparagus, broccoli or green beans. Carrots or butternut squash will add colour and lots of Beta Carotene
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