If you’re craving some Italian cuisine, but sick of the usual meals with tomato based sauces, then this recipe is for you! Chicken is lightly dredged in cornstarch, browned, and combined with a rich sour cream based sauce. It’s decadent and filling and is sure become one of your family’s favorites!
- 2-3 Chicken breasts
- 16 oz sour cream
- 2 eggs
- Shredded Italian Cheese Blend/Mozzarella
- Lemon Juice
- Minced Garlic
- Garlic Powder
- Ground Sage
- Black Pepper
- Dried Basil Flakes
- Almond Milk (or milk of choice)
- Butter or Olive Oil
- Pasta (or ZOODLES!)
Step 1: Slice chicken into thin strips
Step 2: Dredge chicken in egg/cornstarch
Step 3: Working in small batches, add 1TBSP butter/oilto a skillet and cook dredged chicken until browned and cooked through. Season liberally with salt, pepper, garlic powder, and ground sage.
Step 4: While the chicken is cooking, prepare pasta or zoodles.
Step 5: Combine sour cream and 2 TBSPS butter/oil in a medium saucepan over medium heat, stirring to incorporate. Add lemon juice 1 tablespoon at a time to taste (I like mine fairly lemony!). Add 2TBSPS minced garlic, and 1-2 TBSPS capers. Season with salt, black pepper, and basil flakes to taste. Add almond milk (or mild of choice) to thin sauce to desired consistency. If the sauce is TOO thin, add shredded cheese to thicken.
Step 6: Assemble pasta/zoodles in bowl, top with chicken, sauce, and cheese. Sprinkle additional basil/pepper over top. Serve with lemon wedges.
If you aren’t using zoodles (or even if you are) you could easily add some veggies to this, and I often do! My favorite vegetable add ins are :
- roasted broccoli
- roasted red peppers
- grilled/sautéed yellow squash/zucchini
You could also serve this over wild rice – this is a very versatile recipe!