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New Orleans Wine Sauced Chicken




Source of Recipe


Chef John Gilbertson/Spring Lake Hunting Lodge/Resort


List of Ingredients




4 chicken breast fillets
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 (you may substitute water)
1 tsp chicken bouillon
1/4 tsp poultry seasoning
1 bay leaf
1 3/4 cups sliced mushrooms
1/2 cup diced onions
3/4 cup diced celery
1/2 cup grated carrots
1/2 cup sour cream
green pepper, diced for garnish
chopped parsley for garnish

Recipe



Rinse chicken, if needed pat dry. Mix together flour, salt, pepper, and paprika. Dredge chicken breasts in this mixture. Melt 2 Tbsp butter in a large frying pan until bubbly. Brown chicken breasts on both sides in pan. Set aside, melt remaining butter in pan. Stir in remaining flour mixture until smooth. Add wine or water. Stir until smooth. Stir in chicken bouillon, poultry seasoning, bay leaf, carrots, and celery. Add chicken breasts, cover and simmer for 20-25 minutes..or until chicken is cooked to your liking. Remove chicken to plate. Stir sour cream into pan, cook just until heated through. Pour sauce over chicken and serve. Sprinkle with parsley and/or green pepper.