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Sour Cream Baked Chicken; New recipe!
Topic Started: Dec 4 2004, 07:13 PM (117 Views)
Heathertee
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Heather-Central Connecticut
Ok, everyone; I made this recipe up today and I must say it is edible. This will serve four, with vegetables and noodles, if you aren't on the no-carb thing.. we ate green beans and winter squash with it. It couldn't be easier.

2 chicken breasts, bone in and skin on, split lengthwise
1 cup heavy cream
3/4 cup good mayonnaise (not salad dressing)
3.4 cup sour cream
1 large shallot, minced
1 TB dried tarragon
1/4 tsp freshly ground black pepper
1/2 tsp. salt
Put the chicken in a pan just large enough so they are touching but not overlapping.
Mix the sauce ingredients in a bowl and pour over the chicken. Put into a cold oven and turn the heat to 350F. Bake for 40 minutes and turn the heat to 425F. Bake for another 25 to 30 minutes and remove; let stand for another 5 minutes. Arrange the chicken on a platter and sprinkle with some tarragon or parsley. Pour the pan gravy into a little pitcher to serve over the meat.
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august-alberta
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Colleen - Cold Lake Alberta
Sounds yummers! Will give that a go for sure on my lo-carb.
Colleen
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mychrissy
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Chrissy
Sounds good Heather and easy...

Chrissy

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Heathertee
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Heather-Central Connecticut
Thanks, Chrissy, it is!
Though I say this is an original of mine, it really is a hybrid between two recipes: Tarragon Chicken Salad from The Silver Palate cookbook, and a famous Alaskan recipe called Halibut Caddy Ganty. I'll post both recipes here so you can see how I got the idea. They say there will be no really "new recipes" until a new food is invented!
These are both low-carb recipes as well.

Tarragon Chicken Salad
Boneless whole chicken breasts, about 3 lbs
1 cup heavy cream
1/2 cup sour cream
1/2 cup Hellman's mayonnaise
2 celery ribs, cut in 1" long pencil strips
1/2 cup broken walnut meats
1 TB crumbled dried tarragon
salt and freshly ground black pepper to taste

Arrange chicken breasts in a single layer in a baking pan. Pour the cream over evenly and bake in a preheated 350F oven for 20 to 25 minutes or til done to your taste. Let cool in the pan.
Shred the meat into bite-sized pieces and transfer to a bowl. Whisk the sour cream and mayo together and pour over the chicken mixture, then add the celery, walnuts, tarragon, salt and pepper. Toss well and refrigerate for at least 4 hours before serving.
From The Silver Palate Cookbook by Julee Rosso and Sheila Lukins



Halibut Caddy Ganty

2 lb. halibut, fresh or defrosted
white wine to cover
Cut the fish into pieces approximately 1" thick and 3"x3". Place in a bowl, salting lightly, and pour white wine over each layer til all the fish is in. Cover and marinate in a cool place for 2 hours.

Drain the fish and pat dry with paper towels, then roll in dry plain breadcrumbs.
Place the fish in a single layer in a lightly buttered baking dish and cover with the following topping:

Mix together:
2 cups sour cream
1 cup mayonnaise
1 cup finely chopped onions

Spread the topping thickly on the fish, smoothing to the edges so the fish is completely covered. If you have paprika, a little sprinkled on the top is pretty. Bake at 350F for 20 to 30 minutes or til an instant-read thermometer in the thickest part reads 125*. Serve at once, with a green vegetable on the side.
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