Napa Valley Chicken Bake

Ingredients

• 4 boneless skinless chicken breasts (chopped into about 1 inch pieces)
• 3 tablespoons all-purpose flour
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 8 ounces 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 tablespoons tomato paste
• white rice (cooked according to package directions)

Directions

1. 1

   Wash chicken.

2. 2

   Pat dry.

3. 3

   In bowl, combine the flour, oregano, garlic, paprika, salt and pepper.

4. 4

   Place chicken in bowl and mix to coat chicken. This will help thicken the sauce.

5. 5

   In large skillet, heat the oil.

6. 6

   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.).

7. 7

   Don't cook too well as it will finish cooking in oven.

8. 8

   Arrange chicken in 9-by-13 inch baking dish.

9. 9

   Sprinkle with mushrooms.

10. 10

    In separate bowl, mix together the sour cream and tomato paste.

11. 11

    Add wine and mix until mixture is liquidy (I find a hand beater, on low, works well for this).

12. 12

    Add salt and pepper to taste.

13. 13

    Pour mixture over the chicken.

14. 14

    Bake, covered, at 350-F for 30 to 35 minutes or until chicken is done.

15. 15

    Remove cover and cook an additional 5 minutes. Let stand for 5 minutes for sauce to thicken.

16. 16

    Serve over rice.