hAS ANYONE EVER MADE THE SOUR CREAM CHICKEN RECIPE?

[Amber]

I want to try to make it with pork chos and I am wondering if I need to adjust cook times. The chicken cooks for 2 hours. One covered and one not. I have thick butterfly chops. Do you think cook time would be the same?

[Kate]

I think the pork would take the same time, but I am just guessing here

[Phoebe]

I wouldn't see why it would make a difference.

What recipe is this, BTW?

[Amber]

http://www.lowcarbluxury.com/r-leftnewsm.gif

Sour Cream Chicken

Ingredients:

6 boneless, skinless chicken breasts
12 pcs bacon
2 cups sour cream
1/4 cup heavy cream
4 Tablespoons soy sauce
1/4 teaspoon ground ginger
Salt and pepper to taste
3 Tablespoons butterPreheat oven to 325°F.

Melt butter and distribute across the bottom and sides of a Corning or Pyrex casserole dish. Lightly fry bacon until partially done – not crisp. Wrap two pieces of pliable bacon around each chicken breast and arrange them in the baking dish.

In small bowl mix sour cream, cream, soy sauce, and ginger. Pour over chicken, salt and pepper top as you like, and bake in 325°F oven for two hours — the first hour foil or lid-covered and then uncover for the second half of the cooking time.

Serves 3. 4 net grams of carbohydrate per serving.


It is absolutely wonderful and I am not a big fan of chicken!