Money Saving Recipes — Mennonite Sour Cream Chicken

I thought it only fair to warn you. I find myself suddenly in a cooking/baking mood and so we’re going to be a bit recipe-heavy for a few days. Many of the recipes I’ll post this week will be old favorites I’ve collected from some of the finest ladies I ever met.

Recently I wrote about lessons I learned from Mama about money. Some other folks I learned ways to save money from were the Mennonites. When I was in my late 20’s I attended a church that was kind of an off-shoot of the Mennonites. Every Sunday after church there was a communal dinner. The food was wonderful and the ladies of the church were always so willing to share their recipes and give advice on cooking. Over the next few days I’ll  share some of the money saving recipes I learned from them.

Each time I make one of these dishes it reminds me of when I got it and the person who shared it with me. So tie on an apron and try these wonderful recipes this week!

ready-to-serve (3)

Mennonite Sour Cream Chicken

I don’t know if this is a “classic” Mennonite or Amish recipe but it was given to me by one of the Mennonite ladies so it probably is one.


  • 2 lbs. bone-in, skin on chicken breasts (I often use thighs for this recipe)
  • 1/2 cup butter, melted
  • 1/4  cup flour
  • 1/2  teaspoon salt
  • Pepper to taste
  • Paprika (enough to sprinkle on chicken)
    Base-ingredients (1)-01

For the sauce:

  • Pan drippings from chicken
  • 3 tablespoons water
  • 1/2  cup sour cream
  • 1 tablespoon flour
  • Pinch of  salt
  • Pepper to taste
  • Paprika (1/4 teaspoon or to taste)


  1. Preheat over 350°
  2. Mix flour, salt, and pepper in a dish big enough to fit the chicken (one at a time).
  3. Add melted butter to shallow baking dish.
  4. Dip chicken in butter then dredge in flour mixture.
  5. Arrange the chicken, skin side up in baking dish.
  6. Sprinkle chicken with paprika to taste.
  7. Bake chicken for 45-60 minutes or until juices run clear.
  8. Pour the drippings from chicken into a sauce pan.
  9. Add the water, sour cream, flour, salt, pepper and paprika to the pan drippings.
    blended (2)-01starting-to-blend-drippings-01
  10. Bring the sauce to a boil, stirring constantly.
  11. Pour sauce over chicken.

I like to serve this with egg noodles. You can also serve it with mashed potatoes.

Author: Elizabeth

I'm a wife, mom, and grandma (known as Bam) who loves cooking, baking, gardening, and all things that go into making a cozy coop for my brood. I have a disability so you may pick up tips on how to do things when some things just don't work right!

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