Sweet-Sour Cream Baked Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 2 tablespoons red wine vinegar

Directions

1. Preheat the oven to 375 degrees F.
2. Sprinkle the chicken breasts with salt and pepper.
3. Melt the butter in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side.
4. Transfer the chicken to a 9x13-inch baking dish. Set aside.
5. Add the flour to the skillet and cook until lightly browned, about 2 minutes.
6. Whisk in the chicken broth and bring to a simmer. Cook until thickened, about 5 minutes.
7. Whisk in the cream, mustard, brown sugar, garlic powder, ginger, and red wine vinegar. Simmer until thickened, about 5 minutes.
8. Pour the sauce over the chicken. Bake until the chicken is cooked through, 30 to 35 minutes.
9. Serve with your favorite sides.

Interesting Facts

• This recipe is a twist on a classic chicken dish.
• The combination of sweet and sour flavors makes this dish stand out.
• This dish is a great way to use up leftover chicken.
• The creamy sauce is the star of this dish, so be sure to use high quality cream.