Chicken Breasts in Sour Cream

This chicken recipe is an easy for any family to make it. It can take a time around 15 minutes or less for finishing.
This Whole30 instant pot cashew chicken tastes like the familiar Chinese takeout we all love but in a better-for-you Whole30 Paleo gluten-free version that only takes 30 minutes. No more waiting for your delivery full of MSG! This instant pot paleo cashew chicken is a family friendly meal I promise even those who don't adhere to a real food diet will love it. #whole30instantpot #paleoinstantpot #whole30chicken #cashewchicken #whole30chickenrecipes
6 chicken breasts, split and boned
2 c. sour cream
1/4 c. lemon juice
2 tsp. salt
4 tsp. worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. breadcrumbs
1/2 c. margarine, melted
1/2 c. butter, melted

Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream.

Cover; refrigerate overnight. Remove chicken breasts, taking up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat well. Place in baking dish.

Mix margarine and butter; pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes.

Pour remaining butter sauce over chicken and bake 5 minutes more. Serves 6.
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