Shelly's Recipe

NAPA VALLEY CHICKEN BAKE

Category: Chicken

4 boneless skinless chicken breasts (chopped into about 1 inch pieces)
3 tbsp flour
1/2 tsp dried oregano leaves
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil
8 oz fresh mushrooms, thinly sliced or 1 (8 ounce) can mushrooms, sliced and drained
1 cup white wine (Use COOKING Wine. Do NOT use regular wine.)
1 cup sour cream
2 tbsp tomato paste
White rice (cooked according to package directions)

Wash chicken. Pat dry.

In bowl, combine the flour, oregano, garlic, paprika, salt and pepper. Place chicken in bowl and mix to coat chicken. This will help thicken the sauce.

In large skillet, heat the oil. Brown the chicken. (I throw the remainder of the flour mixture in with the chicken in the pan so that it will thicken the sauce enough.). Do not cook too well as it will finish cooking in oven. Arrange chicken in 13x9 inch baking dish. Sprinkle with mushrooms.

In separate bowl, mix together the sour cream and tomato paste. Add wine and mix until combined. Add salt and pepper to taste. Pour mixture over the chicken. Bake, covered, at 350 for 30 to 35 minutes or until chicken is done. Remove cover and cook an additional 5 minutes. Let stand for 5 minutes for sauce to thicken. Serve over rice. Serves 4