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Jun 7, 2012 12:46 PM

Lost recipe for SB chicken breasts made with sour cream, mushroom, and white wine.

Some time ago I copied a recipe that was linked on a thread on this board (I think!). Never made it, but saved it for a long time.

I quickly scanned it at the time and then put it aside. Last night I picked it up to review it, got distracted, and now I can't find it.

I thawed breasts to make it tonight. Am so frustrated. Feel so stupid.

If only I had read it, I could probably remember enough, but, I didn't, and I don't.

Have searched for it unsuccessfully.,

If anyone has time to provide a link, I would be so appreciative.

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  1. Oh, just found one that will work. Thanks.

    5 Replies
    1. re: laredo

      let us know how it turns out, maybe we'd all like to make it!!

      1. re: GretchenS

        Hi, Gretchen,
        I just realized I had not followed up here.

        Just a standard thing, I'm sure: brown breasts in butter and remove; saute onion and mushrooms; return breasts to pan and reduce; add sour cream and heat....... It was very good.

        I then found the lost recipe: it is similar but uses white wine; then add flour and garlic. Simmer, covered; remove.

        Whisk sour cream and egg york; add to pan juices; add lemon juice, nutmeg and tarragon. It's a CI recipe, if you want to research details.

        Now I am looking for a butterflied recipe for SB breasts. Write if you have one!

        1. re: laredo

          Cut breasts into filets, marinate in 3 ounces of lemon juice. Coat in corn starch and remove excess. Fry in a small quantity of oil, canola or vegetable, pat dry on paper towel, and put in baking dish. Cool frying pan and once cooled add 1/2 cup of chicken stock, add another tablespoon of lemon juice and reduce and add to the chicken in baking dish. Lemon slices on top of chicken filets, and 2 tablespoons of dark brown sugar over top of slices. Cook at 350 uncovered for 30-40 minutes. (Source-The Brass Sisters)

          1. re: Ruthie789

            That sounds wonderful, Ruthie. Thanks!

            1. re: laredo

              It is so simple and also very balanced. The lemon is tart but the addition of the brown sugar really offsets it without making it sweet at all. The original recipe can be found on the Brass sisters website, they do not have many recipes on it but the chicken one is there. Also you can make several cutlets and it keeps well all week. It is one of my favorite weekly recipes.