My husband loves chicken, I mean really loves it, but I hate dry chicken and so often that’s what happens.  I decided to make a fool-proof sauce that will ensure perfectly cooked chicken breast.  The sauce is so delicious and versatile that I have used it over meat balls or even by itself over rice.  My husband fondly calls this dish “creamy chicken” and no matter how many times we have it his face always lights up when he sees me making it.  The scale for the recipe will serve two for at least two meals and would easily serve a family of four.


1 package of 3 Boneless, Skinless Chicken Breasts (we prefer the ones with rib meat attached)

2 cups Flour seasoned with salt and pepper

4 tbsp Olive Oil, extra if needed

3 cloves of Garlic, diced or if in a pinch a teaspoon of minced garlic from the jar

1 cup of Sour Cream

1 can Cream of Mushroom soup

1/2 cup of Chicken Broth


Prepare flour in shallow, broad bowl seasoned with salt and pepper.  Rinse chicken breasts, place into a gallon ziplock bag, and pound flat.  To do this I use my glass measuring cup and pound out the breast to an even thickness, about 1/2 inch.

Heat large, non-stick skillet to medium-high heat with 2 tablespoons olive oil.  Dredge chicken breasts in flour and place smooth side down into pan.

Brown both sides and cook until just done through (the juices will run clear and if you slice through a breast there will be NO pink).  Move cooked breasts into another dish and place into a warm oven.

Add diced garlic to the pan and cook until tender but before it browns.  Add cream of mushroom soup, sour cream and chicken broth.  Stir until it combines and there are no lumps.

Put chicken breasts back into the sauce, cover and simmer for 10 minutes flipping once.

Serve over rice with plenty of the delicious sauce.  It’s creamy and savory keeping the chicken breasts incredibly moist.