Chicken Breasts in Sour Cream Lemon Sauce
The Junior League of Bangor, Maine
The Eastern Junior League Cookbook
4 half chicken breasts
4 tablespoons butter
3 tablespoons flour
2 cups sour cream
1 teaspoon salt or to taste
1/4 teaspoon pepper
1 cup sliced fresh mushrooms
2 tablespoons chopped fresh parsley
4 green onions, chopped
Grated rind of 1 lemon
3-4 tablespoons fresh lemon juice
Brown chicken breasts lightly in butter. Remove breasts from skillet to a casserole dish.
Stir flour into butter remaining in skillet, cook 1 minute; add sour cream and seasonings and simmer for 4 minutes. Add mushrooms, parsley, and green onions; stir in lemon rind and 2 teaspoons lemon juice.
Pour sauce over chicken breasts, cover casserole, and bake for 45 minutes to 1 hour at 350°.
Before serving, skim butter from top of sauce and stir in remaining lemon juice to taste.
Yield: 4 servings
Notes:
Went with one pound chicken and cut each breast in half
Used the mix of specialty mushrooms I’d picked up while volunteering at a farmers market in West Philly with the Junior League
Thickened the sauce up on the stove quick, and served over buttered egg noodles