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Category: Chicken
Prep Time: Cook Time: Total Time:
4 large chicken breast fillets
6 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 tablespoons butter
3/4 cup white wine (may use water)
1 teaspoon chicken bouillon
1 cup chicken stock
1/4 cup water
1/4 teaspoon poultry seasoning
1 bay leaf
1 3/4 cups mushrooms, sliced
1/2 cup onion, diced
1/2 cup celery, diced
3/4 cup carrot, diced
1/2 cup sour cream
1/4 cup green pepper, diced, for garnish (optional)
1/8 cup parsley, chopped, for garnish (optional)
Lightly saute the vegetables in 2 tablespoons of butter till the onions are translucent, about 3-4 minutes, remove to a bowl and set aside.
Rinse chicken and dry. Mix flour, salt, pepper and paprika together. Dredge chicken in this mixture, reserve leftover mixture.
Using the same pan as the vegetables were saute in, melt another 2 tbsp butter and brown chicken breasts both sides, and set aside.
Finally, melt remaining butter, stir in remaining flour mixture, add chicken stock and wine, stir until smooth. Add to wine mixture chicken boullion, water, poultry seasoning, bayleaf, mushrooms, onions, carrots and celeryand then add chicken and simmer covered for 25- 30 minutes.
Once chicken is cooked, remove and add sour cream. Cook until heated through. When ready to serve pour sauce over chicken and garnish with green pepper and parsley. Serves 4
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CHICKEN IN NEW ORLEANS WINE SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 large chicken breast fillets
6 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 tablespoons butter
3/4 cup white wine (may use water)
1 teaspoon chicken bouillon
1 cup chicken stock
1/4 cup water
1/4 teaspoon poultry seasoning
1 bay leaf
1 3/4 cups mushrooms, sliced
1/2 cup onion, diced
1/2 cup celery, diced
3/4 cup carrot, diced
1/2 cup sour cream
1/4 cup green pepper, diced, for garnish (optional)
1/8 cup parsley, chopped, for garnish (optional)
Lightly saute the vegetables in 2 tablespoons of butter till the onions are translucent, about 3-4 minutes, remove to a bowl and set aside.
Rinse chicken and dry. Mix flour, salt, pepper and paprika together. Dredge chicken in this mixture, reserve leftover mixture.
Using the same pan as the vegetables were saute in, melt another 2 tbsp butter and brown chicken breasts both sides, and set aside.
Finally, melt remaining butter, stir in remaining flour mixture, add chicken stock and wine, stir until smooth. Add to wine mixture chicken boullion, water, poultry seasoning, bayleaf, mushrooms, onions, carrots and celeryand then add chicken and simmer covered for 25- 30 minutes.
Once chicken is cooked, remove and add sour cream. Cook until heated through. When ready to serve pour sauce over chicken and garnish with green pepper and parsley. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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