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Nutrition Facts
Serving Size 1 (184g) Recipe makes 6 servings The following items or measurements are not included below: 1 box Ritz crackers
Calories 563
Calories from Fat 454		(80%)
Amount Per Serving		%DV
	Total Fat 50.5g	77%
	Saturated Fat 28.7g	143%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.1g
Cholesterol 168mg		56%
Sodium 214mg		8%
Potassium 337mg		9%
Total Carbohydrate 2.9g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.2g
Protein 25.3g		50%
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Steven's World Famous To-Die-For Sour Cream Chicken

Recipe #12522 | 1 hour | 15 min prep | add private note

⁽¹⁹⁶⁾ RATE IT NOW Print Recipe

By: Steven Loeffler
Oct 8, 2001

I've modified my grandmother's recipe for the 21st Century. I can't have a dinner party and not asked to make this simple dish. Enjoy!

SERVES 6 -8 (change servings and units)

Ingredients

4 chicken breasts, cut into strips (you could use thigh meat as well or chicken strips)
1 (8 ounce) container sour cream or plain yogurt
1 box Ritz cracker (the 3 roll size or the minis which crush easier, you can substitute bread crumbs if you like) or Chicken In A Biscuit crackers (you can substitute bread crumbs if you like)
1 cup sweet butter
1/2 cup parmesan cheese
2 tablespoons tarragon or marjoram (for color and flavor)

Directions

1
Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.
2
Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.
3
Melt half of the butter and pour on the bottom of a 9x13 baking dish.
4
Dredge chicken in the cracker mixture and set in baking dish.
5
Repeat until complete.
6
Melt rest of butter and pour on top of chicken.
7
Bake@ 350 for 35-45 minutes or until golden brown.

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Featured Reviews for This Recipe

From: karenrae

On Sep 10, 2009

I used light sour cream, a different combo of spices (smoked paprika, thyme, salt, & pepper), and only about 1/2 cup butter. It still came out a little greasy - I think you could cut back the butter even more. I'm a veggie so I didn't try it myself, but the BF thought it was great, even better when he added some more fresh-ground pepper. Hint for easy dredging: Crush the Ritz crackers, spices, and parmesan in a ZIploc bag, then just throw the chicken in there and shake the bag, two or three pieces at a time. Less mess!

2 people found this review helpful

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From: Angel-mae & cleopatra's mummy

On Sep 3, 2009

Steven~Fantastic recipe the chicken came out beautifully crunchy on the outside and so moist inside thankyou for posting this great recipe

1 person found this review helpful

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From: Mary Anne

On Apr 3, 2002

This was incredible!! So easy and delicious. I didn't have tarragon, so I used oregano, garlic salt and pepper. Wonderful. UPDATE: I made this again last night and cut WAY back on the butter (1 T total)....it was still very tasty and rich.

48 people found this review helpful

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From: Christina1

On Oct 15, 2001

I tried this recipe today - making it for someone else - but absolutely had to take some home for myself!! It was not only "world famous" it is "out of this world famous!!" I cooked it a bit longer to really crisp it up - and changed it to two servings - but still used enough chicken to fill up an 8 x 10 baking pan. I think I used more sour cream than called for in my scaled down recipe too - but - really and truly it is "to die for!!!" He's not lyin!!

47 people found this review helpful

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