Salt Lake's Sour Cream Chicken

from the Salt Lake Tribune around 1970

This is recipe I discovered while eating with my Grandma Mary and Aunt Sarah. The family was out of town and I was invited to dine with them one Sunday It became a wonderful addition to our family's parties and has been passed down to my daughters and grandsons. Chicken breast, sour cream, butter and seasoning salt make the base of a great marinade.

Ingredients

• 8 Chicken Breast Halves
• 1 pint (16 oz.) Sour Cream (Low fat may be used)
• 2 1/2 TBL Lemon Juice
• 1 1/4 to 1 1/2 tsp (to taste) Salt
• 1 1/4 to 1 1/2 tsp (to taste) Season Salt (We used Lawry's)
• 2 tsp Paprika
• 2 tsp Garlic Salt
• 1 cup Bread Crumbs (very fine)
• 1/4 pound (1 Stick) Butter-REAL (melted)

Instructions

Combine sour cream, lemon juice, season salt, salt, paprika and garlic salt. Dip chicken into mixture, using all of the mixture. Place chicken in a single layer in a glass baking dish (NO ALUMINUM). Cover with foil and place in refrigerator over night or LONGER! Before baking, sprinkle crumbs over entire dish then drizzle melted butter over crumbs. Cover anew and place in preheated 350° oven for 1 hour. Remove from oven, remove foil, replace in oven for 30 minutes more to brown the bread crumbs. Check for doneness. Remove and serve. Take drippings and serve over baked or mashed potatoes, rice or even cooked eggs and hash browns

Details

Prep time: 30 mins Cook time: 1 hour 30 mins Total time: 2 hour Yield: 8 servings