Crunchy chicken with sour cream sauce retro recipe

Intro [Music] in this retro recipe I use an ingredient I've never tried [Music] before hey everyone I've got another vintage recipe for us in this video from uh 1984 the McCall's cooking school cookbook and this is crumb coated chicken with a sour cream sauce and this uses something I've never used before in my life I've never tasted it and that is this but apparently North America loves it so I'm kind of excited to have my first taste of stove top stuffing even though it's not going to be in the form of stuffing this is actually the coating on the chicken so these are chicken breasts that have been boned I don't I I wasn't old enough in 1984 to know what how or rather how chicken was being sold and if anyone knows if they were of you know Market shopping age or if they paid attention to what their parents were purchasing were boneless skinless chicken breasts available like they are now because in here it has you buying the whole breast and then boning them yourselves but of course we don't have to do that now so let's get started this is really very simple Recipe so we need a small chopped up onion that gets mixed with the stove top for the crumb coating let me chop this up really quickly got my oven preheating to 375 this should be finally cut kind of a mince almost and then to the stuffing mix there's additional parsley added and it specifies the Savory herb version of stove top I will put a detailed list of the ingredients and the amounts in the description right for the crumb mix it is stuffing sh oh that's for the soup mix so I need well we'll talk about the soup when I get to the soup let's get this made first package of St top do tosset with some parsley see how much one tablespoon parsley plaks not quite a tablespoon there we go and the onion this bakes for a full hour otherwise I'd be a little wary of um raw onion in this okay set that aside and then the liquid to dip it in is going to be a can of cream of mushroom soup so one can is used now for dipping and another one is used towards the end for the sauce the sour cream sauce so it's a can of soup4 cup of milk is so yep that's it instead of using something like a beaten egg prior to dipping something in crumbs this is the adhesive a flavorful adhesive this is kind of 80s isn't it using cans and boxes okay so I have my chicken already can cut and thinned out with the Mallet and I'm going to use if you saw my favorite nonstick pan video I'm using the baking sheets that are part of that line and I still haven't used them enough to recommend them I want to use I don't know maybe good 25 times or so before I can give them my recommendation I'm going put the sour cream back in the fridge cuz we won't need that till later so here's the pan you can see it's got that same texture right so the chicken only gets coated on the one side with the crumbs dip it completely into the soup mix then firmly press into the Chrome mixture on there well I don't think a little bit on the back will hurt [Applause] anything [Music] got all my pieces on here and I'm just going to put the extra seasoning over the top find any little spots that look bare make sure everyone gets a Tasty Bite for every bite this is about close to 4 lb check it bre not quite the recipe calls for a 5 lb bone end so this is probably close to that okay great and then it goes into the preheated 375° oven for an hour like I mentioned earlier then I'm going to come back and make the sauce and now to make the Sauce sauce put medium heat on and then this is the remaining soup from the what the chicken was dipped into put that in the pan bring it up to enough heat so that it is safe to eat and then also a second can and you can use the golden um mushroom soup also for this all right this is starting to make sounds of boiling I turned the chicken off it's only been 45 minutes but the uh it was very fragrant so I checked it with the thermometer and the chicken is done it doesn't need a whole hour and I don't want it to dry out see not quite I want to get this to 160 and then turn it down uh before I add the sour cream it doesn't say to do this in the book but I think it was a mistake of them not to say to cook this so that it's a safe temperature after raw chicken has been in it and then if sour cream boils of course it's going to split or curdle so I'll add it um once this ter comes down all right we're just about there make sure the whole thing is at 160 I got 175 good turn off the heat and then the sour cream is equal parts of soup to the sour cream and an optional uh step is as you see on here I don't know if you can tell on the camera the sauce looks a little bit pink and that is because you can also add a can of tomato soup if you like and I would not like that so I am not going to do that I'll just do the sour cream and then another option is using seasoned salt so I'll see how this tastes once I add the sour cream I imagine it's going to be pretty bland but the um the stuffing mix has a lot of seasoning in it I assume I've never had it before but this might get a little bit of salt so let me cool this and then we will go out to the table and plate it up and see how it [Music] [Music] tastes [Music] [Music] w [Music] if you're curious about this pan so far let me show you what's going on with it as far as the nonstick it's still a little hot I'm going to gently I don't want my metal to actually let me do it with a rubber spatula you still have to be careful like this caramelized it's coming right up even though it's kind of dry baked on dry it just comes right up cleanly comes up so I'm happy with this this is the Circulon nonstick I'll link it but again I haven't used it this is probably the tenth time I've used this pan so it's just it's not enough for me to recommend it just yet see comes right up I like it so far if it makes it to another you know 15 uses I'll do another video all right let's try Tasting this that bring up a plate it's very tasty all right I'm a stove top first timer even though this isn't traditionally how you eat it get some of the sauce yeah well now it's got sauce on I was going to show you how it looks let me turn it you know I'll know what cooked chicken looks like I'm sure I love the crunch crunchy is my favorite texture it really is seasoned just perfectly um the chicken is tender the um the sauce is mild however it's good that it's mild of course it's dense and creamy from the sour sour cream and the mushroom soup but anything stronger other than the little bit of um onion granules I put in there to enhance the flavor it would compete too much with the delicate herbs of the herb stuffing mix so I can see this being a family uh favorite it's very easy to make and satisfying good job stove top in McCall's cooking school