Chicken in New Orleans Wine Sauce Recipe #88016
This makes an elegant dish. Imagine tender boneless chicken breasts in a rich white wine sauce with mushroom, onion and celery. The best part is that this recipe is so easy!!!!
by Baby Kato
1¼ hours | 45 min prep
SERVES 4
- 4 large chicken breast fillets
- 6 tablespoons flour
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 4 tablespoons butter
- 3/4 cup white wine (may use water)
- 1 teaspoon chicken bouillon
- 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)
- 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, stir in remaining flour mixture, add wine and stir until smooth.
- Add to wine mixture chicken boullion, poultry seasoning, bayleaf, mushrooms, onions, carrots and celery.
- 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.
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5 stars