This is simple enough to put together. Start on the stove top then pop the chicken in the oven to finish baking. You don't want to salt the chicken because of the salt content in the soup mix. The sour cream acts as a binder for the bread crumbs. Serve this chicken with the mushroom and potato gratin and a vegetable of your choice or as we did a baked white or sweet potato and some fresh green beans.
- 2-3 large boneless skinless chicken breast - washed thoroughly and prepped*
- 2/3 cup or so sour cream
- 1 packet Lipton Onion Soup Mix
- 1 1/4 cups Panko Bread Crumbs
- pepper to taste
- butter and olive oil for browning the chicken
- In a food process combine the dry Lipton Soup mix and the panko crumbs. Pulse until fairly fine.
- Pepper the chicken on both sides.
- Dredge in the sour cream then in the bread crumb mixture. Be sure to pat the crumbs on.
- In a deep skillet or other non stick fry pan that can go in the oven, melt 2 tbsp. of butter and some olive oil (or even canola or vegetable oil would work).
- Use the oil so that the butter does not burn.
- Heat the skillet over medium to medium high heat.
- When the butter and oil sizzle add the chicken to the pan.
- Turn the heat down to a medium low and brown the chicken on either side. You want a nice golden brown. About 2 minutes per side.
- Pop the chicken in a preheated 350 degree oven (Covered with foil).
- Bake until the chicken is thoroughly cooked - maybe 20 to 30 minutes.
- The internal temperature needs to reach the safety zone of 165 degrees. Be sure to insert it into the thickest part of the breast.