Parisfox
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Chicken in Sour Cream SauceChicken in Sour Cream Sauce
6 chicken breasts (half breasts)
Almond flour to dredge chicken
1/2 t. paprika
6 T butter
salt and pepper
1 lb. fresh mushrooms, sliced
2 cups sour cream
paprika
Dust chicken in flour/paprika. Brown both sides in hot butter. Put in lasagna pan and sprinkle with salt and pepper. Brown mushrooms lightly in butter. Put on top of chicken. Bake at 350 for 45 minutes. Spread the sour cream, seasoned with 1/2 t. salt on the chicken breasts. Bake 10 minutes longer until cream is heated through. Sprinkle with more paprika.
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