For at least 1 day in a week, my cooking is likely to revolve around leftovers in the fridge. For example, a recipe may require only 50ml greek yogurt but supermarkets only sell 500ml tubs. Or perhaps I only need 100ml buttermilk to make waffles but again I can only buy 250ml cartons. This is why I always end up with lots of leftovers and I just hate wasting food.
One good thing I’ve learnt to do while cooking at home is to label all my food containers and when I do my weekly food planning, I’ll look into my fridge to check what I would need to use up and it’s really not that hard to conjure a dish with whatever you have on hand that you need to get rid of.
Here is a simple and quick recipe to use up that leftover sour cream in your fridge. Alternatively, you can substitute sour cream with plain yogurt or greek yogurt too.
You will notice in my picture below that the sauce looks split but it doesn’t affect the taste or anything. One reason for that is because I use reduced fat sour cream. In case you are not aware, any cream or milk that has zero or less fat content tends to curdle more easily than regular ones. In step 5, I also heated up the sour cream as I wanted my vegetables to cook in the sauce. If that bothers you, then go for full fat sour cream and make sure you leave it on the counter top for at least an hour before cooking just to bring it down to room temperature. And turn off the heat before mixing in the sour cream so you don’t overheat it too quickly. A curdled sauce is not a disaster. At the end of the day, it’s healthy home cooking that really counts. 🙂
The sauce turns out rich with a slight tinge of sweetness from the carrots and onions. If you need to have your carbs, you can serve this over pasta or mashed potatoes too. Just enjoy it in whatever way you like. Bon appetit!
Sour Cream Chicken Recipe
Ingredients (serves 2)
300g skinless chicken fillets
100ml light sour cream
1/2 cup water
1 carrot, peeled & julienned
1 yellow onion, peeled & thinly sliced
1 tbsp sunflower oil
sea salt & freshly ground black pepper
steamed asparagus as side dish
1. Season chicken with salt and pepper on both sides.
2. Heat oil in pan and pan-fry chicken till golden brown. Remove and set aside.
3. Saute the onions in the same pan.
4. Add water and carrots. Bring to a boil and reduce heat to simmer for 10 minutes till the carrots become tender.
5. Return chicken to the pan. Mix in sour cream and cook for a further 5 minutes on low heat.
6. Serve the chicken with your favourite sides.