Wednesday, March 14, 2012

Sour Cream Chicken: Mission Accomplished

I love it when I run across a recipe that looks and sounds so damn good that I can't get it out of my mind. That happened recently when I found a recipe on Pinterest for crockpot bacon-sour cream chicken.  I loved the photo, I read the instructions over and over and for about 2 weeks, I just kept telling myself that I needed to make this dish.  Sooooooo...I did.

Lemme tell ya friends...this is a bona fide winner.  Even the wunderkind was raving about it. That's always a good sign.  I can't take credit for this recipe, because as you know from my previous post, I found this on Pinterest.  However, as is usually the case, I have some modifications I'll make next time around.  But first, here's the recipe:

So my modifications are these: I cooked this about 8 hours, next time I think I'll take it down to 6.  The chicken was wonderfully tender, but as I grasped it with tongs, it began to fall apart.  Great if it was enchilada chicken but for presentation, I'll cook it less time in order to have it hold together better for looks.  Also, I'll wrap each chicken breast in more bacon; I think 2 slices per breast.  The reason for this is: I love bacon and all that it does for a dish and in this case, it became crumbly and became part of the sauce and I just would like a little more of that smoky bacony component to the sauce next time.  

Frankly, any time you have a 5-year old exclaiming "I love it!" and giving you a thumbs-up, you know you're onto something.  So, to whoever the author of this recipe is, I say "Well Cooked my friend, well cooked." To you, my dear reader, trust me and try it.  You can thank me later ;-)

1 comment:

  1. This kinda reminds me of the Bacon & Sage Wrapped Chicken Breasts I found in the All You email. Well, except for no crock pot and no sour cream. Indeed, this is not at all like that. But that was really good, too!! :)



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