New Orleans Wine Sauced Chicken
- 4 chicken breast fillets (about 1 1/4 lbs)
- 6 Tbsp all purpose flour
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 4 Tbsp butter or margarine
- 3/4 cup white wine or water
- 1 tsp chicken bouillon
- 1/4 tsp poultry seasoning
- 1 bay leaf
- 1 3/4 cup mushrooms, sliced
- 1/2 cup onions, diced
- 3/4 cup celery, diced
- 1/2 cup carrots, grated
- 1/2 cup sour cream
- Green pepper, diced
- Parsley, chopped
Rinse the chicken and pat dry.
Mix together salt, flour, pepper and paprika. Dredge the chicken breasts in this mixture.
Melt 2 Tbsp of butter in a large frying pan until bubbly. Brown the chicken breasts on both sides in the pan. Set aside.
Melt the remaining butter in the pan. Slowly stir in the remaining flour mixture until smooth. Add wine or water. Stir constantly until smooth.
Slowly stir in the chicken bouillon, poultry seasoning, bay leaf, sliced mushrooms, diced onions, grated carrots and diced celery.
Add the chicken breasts. Cover and simmer for 20-25 minutes or until chicken is cooked to your liking. Lay the chicken on a plate.
Stir the sour cream into the pan. Cook just until heated through. Pour the sauce over the chicken and delicately sprinkle with chopped parsley and/or diced green pepper. Serve.
Mix together salt, flour, pepper and paprika. Dredge the chicken breasts in this mixture.
Melt 2 Tbsp of butter in a large frying pan until bubbly. Brown the chicken breasts on both sides in the pan. Set aside.
Melt the remaining butter in the pan. Slowly stir in the remaining flour mixture until smooth. Add wine or water. Stir constantly until smooth.
Slowly stir in the chicken bouillon, poultry seasoning, bay leaf, sliced mushrooms, diced onions, grated carrots and diced celery.
Add the chicken breasts. Cover and simmer for 20-25 minutes or until chicken is cooked to your liking. Lay the chicken on a plate.
Stir the sour cream into the pan. Cook just until heated through. Pour the sauce over the chicken and delicately sprinkle with chopped parsley and/or diced green pepper. Serve.
Submitted by Apr 19, 2010
15 min
30 min
45 min