chicken Sour Cream DianeThis stroganoff-like dish is easy to make in the microwave.  You’ll save time, avoid working over a hot stove, and your family will never guess that you made it in the microwave.


3 boneless, skinless chicken breasts

1/4 cup cooking sherry
1/2 cup chicken broth
1 tablespoon prepared Dijon-style mustard
1 cup sour cream

1 cup white rice
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper

1/2 pound sliced mushrooms
1 small onion, chopped
1 teaspoon dried parsley
1 tablespoon fresh green onion, chopped


  1. Pound the chicken breast with a meat mallet until each breast is about half as thick as its original size.
  2. Mix the sherry, chicken broth, and mustard together in a 8 X 11 1/2-inch baking dish.
  3. Pour the rice into the broth mixture and place the chicken breasts to sit atop the rice.
  4. Spread the sour cream over the chicken breasts. Season with paprika, salt, and pepper.
  5. Distribute the mushrooms, onions, parsley, and green onions evenly over the chicken.  Cover with plastic wrap.
  6. Place the covered dish in the microwave and microwave on high for 16 minutes or until  the chicken breasts are done—check the meat temperature in several places with a kitchen thermometer—and the rice is done. The temperature should reach 170 degrees. Be careful not to overcook your dish. Serve hot.
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