Shelly's Recipe

CHICKEN IN NEW ORLEANS WINE SAUCE

Category: Chicken

4 large chicken breast fillets
6 tbsp flour
3/4 tsp salt
1/4 tsp pepper and paprika
4 tbsp butter
1 3/4 cups mushrooms, sliced
1/2 cup onion, diced
1/2 cup celery, diced
3/4 cup carrot, diced
3/4 cup white wine (may use water)
2 cups chicken broth
1 tsp chicken bouillon
1/4 tsp poultry seasoning
1 bay leaf
1/2 cup sour cream
1/4 cup green pepper, diced, for garnish (optional)
1/8 cup parsley, chopped, for garnish (optional)
Cooked rice

Rinse chicken and dry. Mix flour, salt, pepper and paprika together. Dredge chicken in this mixture. Reserve leftover mixture.

Melt 2 tbsp butter in pan and brown chicken breasts both sides. Set aside.

Melt remaining butter, and saute vegetables until tender. Stir in remaining flour mixture, add wine and chicken broth, stirring until smooth. Add the chicken bouillon, poultry seasoning, and bay leaf. Add chicken and simmer covered for 25- 30 minutes. Once chicken is cooked, remove and add sour cream. Cook until heated through. Serve over cooked rice. Serves 4