Chicken Sour Cream Tomato Sauce Recipe . When the onions turn golden brown add the sour cream and tomato paste. In the same skillet saute tomatoes and onion in remaining butter until onion is softened.
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Remove and keep warm. Stir in tomatoes and salt. When the onions turn golden brown add the sour cream and tomato paste.
Remove chicken and keep warm.
Heat oil in a pan and shallow fry the chicken pieces to reddish brown colour. When the gravy boils. Fry for some time then add the green chillies. Remove the the chicken pieces from the pan and add onions to the remaining oil.
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Stir in tomatoes and salt.
Add chicken and cook for about 4 to 5 minutes on each side or until lightly browned.
Bring to a boil.
Add the tomato tomato sauce garlic and remaining tablespoon of flour to skillet.
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Cook over medium high heat for 3 minutes or until thoroughly heated stirring frequently with a wire whisk.
Add onion and garlic.
Bring to a boil.
4 boneless chicken breast halves dash of salt and freshly ground black pepper 3 tablespoons all purpose flour.
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Stir in the chicken stock.
Bring to a boil.
Remove and set aside.
Stir in the sour cream with wire whisk.
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Return chicken to pan.
Remove from heat and drain on paper towels.
Remove and keep warm.
Remove from heat and drain on paper towels.
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Remove and set aside.
Cover and simmer for 30 minutes or until chicken juices run clear.
Add onion and garlic.
In a large nonstick skillet coated with cooking spray cook chicken in 2 teaspoons butter until no longer pink.
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Cover and simmer for 30 minutes or until chicken juices run clear.
Stir in the chicken stock.
When the gravy boils.
Combine the flour and sour cream.
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Add chicken and cook for about 4 to 5 minutes on each side or until lightly browned.
Remove and set aside.
In a large nonstick skillet coated with cooking spray cook chicken in 2 teaspoons butter until no longer pink.
Return chicken to pan.
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In the same skillet saute tomatoes and onion in remaining butter until onion is softened.
In a large nonstick skillet coated with cooking spray cook chicken in 2 teaspoons butter until no longer pink.
1 cup chicken broth 1 4 cup dry white wine or more chicken broth 1 to 2 tablespoons chopped fresh parsley 3 4 cup heavy cream 1 cup fresh shredded parmesan cheese about 2 ounces 2 tablespoons tomato paste.
Cook over medium high heat for 3 minutes or until thoroughly heated stirring frequently with a wire whisk.
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Combine the flour and sour cream.
Remove the the chicken pieces from the pan and add onions to the remaining oil.
Add chicken and cook for about 4 to 5 minutes on each side or until lightly browned.
Cook 1 minute longer.
