Entree: Poland – Kurczak w śmietanie (chicken in sour cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 bone-in chicken breasts, approx. 8 oz (225 g) each
- 1 1/2 tsp (7 ml) salt
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 large onion, sliced, approx. 1 cup (150 g)
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) heavy cream (optional, for silkier sauce)
- 1 tbsp (15 g) Dijon or Polish mustard
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh dill, chopped
- 2 medium cooked beets, sliced, approx. 12 oz (350 g) (for serving)
- 1 1/2 cups (285 g) long-grain rice (uncooked) or boiled potatoes for serving

Instructions

1. Season chicken with salt and pepper. In a deep skillet heat oil and butter, brown chicken on both sides and set aside; sauté onion until soft, return chicken, add a splash of water or stock, cover and simmer 20–30 minutes until cooked through.  
2. Remove chicken briefly, stir sour cream, cream and mustard into the pan over low heat until warmed and combined (do not boil), return chicken to warm through, finish with marjoram or dill, and serve with rice or potatoes and sliced cooked beets.