Chicken in Garlic Sour Cream Recipe - Food.com (2024)

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photo by The Flying Chef

Reviews

1. I was unsure what to rate this, made as is, it was very good, the dill, scallion, sour cream and garlic make for a great sauce. I just felt it could do with something else, so I added a teaspoon of chicken stock powder and added some light cream to give the extra liquid needed with the added stock. My family did not know I had done this and raved and said it was delicious. So I am not sure what they would have said without this, for them it may have still got the same rave reviews. I served this over gnocchi (for quickness) and kept the chicken as whole breasts and sliced and served over the top. I really loved the dill flavour it was gorgeous and made for a great quick and easy mid week meal with a wonderful result. I will be making this again. Thanks Sydney Mike

   The Flying Chef

2. Tasty and different kind of dish. Mine wasn't pretty as the potatoes cooked too much, even though I had them on a timer. Although this didn't affect the flavor so much, it through off the texture just a little bit. I used ample fresh dill and thought the seasonings were just right as is. Thanks, Sydney Mike! Made for Zaar Stars tag game.

   mersaydees

3. Yummy sauce! We loved it. Thanks, Syd.

   Realtor by day, Chef by night

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4. We loved the potatoes! All that herby, creamy goodness just screams comfort food. I used yukon gold potatoes, and would do so again, as the texture was just perfect. Thanks so much for posting a wonderful recipe.

   IngridH

5. Awesome dish! I added some chopped mushrooms as someone had done previously, so extra liquid was provided by these. Combined with the juices from the browned chicken, I had to add a little flour after simmering for a while to thicken it up. I also used whole baby red skinned potatoes, and chopped boneless skinless chicken breasts. I didn't have quite enough garlic, and added too much dill (I think), so I mucked it up a bit. I am now a fan of fresh dill! I don't think dried would have cut it. Other than the silly BF pawning potatoes off on me and telling me he doesn't like boiled potatoes, we loved it! Next time I will use the proper amounts of garlic and dill and it should be even more awesome. I may also try it sans potatoes and over brown rice, for my picky potato eating irishman. I served this alongside some good 'ol Ontario corn. Leftovers were my absolutely delish lunch the following day. Thank you!

   Kam Pong Gi

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Tweaks

1. Delicious easy to make recipe; scrumptious sauce. The fresh dill was a brilliant ingredient here, and well worth hunting out if you are making this recipe. Guided by other reviewers' mention of adding extra liquid, I saw the opportunity to add about 1/2 cup of wine in step 8. I also used Greek yoghurt instead of the sour cream (something which I standardly use in recipes calling for cream). I used skinless chicken breasts, halved. In step 5, I also added about a cup of sliced mushrooms; for me, another favourite ingredient. Next time, I'll probably add another potato as the potato pieces tasted delicious with the herby sauce and chicken. After thoroughly enjoying this dish, we had still had enough to freeze - always satisfying! Thanks for sharing this fabulous recipe, Sydney Mike.

   bluemoon downunder

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