Napa Valley Chicken Bake
photo by Demandy
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
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
- 1 ounces fresh mushrooms, thinly sliced or (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
- Wash chicken.
- Pat dry.
- In bowl, combine the flour, oregano, garlic, paprika, salt and pepper.
- Place chicken in bowl and mix to coat chicken. This will help thicken the sauce.
- In large skillet, heat the oil.
- 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.).
- Don't cook too well as it will finish cooking in oven.
- Arrange chicken in 9-by-13 inch baking dish.
- Sprinkle with mushrooms.
- In separate bowl, mix together the sour cream and tomato paste.
- Add wine and mix until mixture is liquidy (I find a hand beater, on low, works well for this).
- Add salt and pepper to taste.
- Pour mixture over the chicken.
- Bake, covered, at 350-F for 30 to 35 minutes or until chicken is done.
- Remove cover and cook an additional 5 minutes. Let stand for 5 minutes for sauce to thicken.
- Serve over rice.
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Reviews
-
This made a great quick dinner tonight thank you. I don't like "boiled" mushrooms, so fried mine in the oil (then removed them to a plate) before frying the chicken. I increased the salt to 1 tsp in this dish and that was good as we like salt. It's a simple recipe which works well, but we all thought onion, bacon, prosciutto or green onions would be good in it too if you had them laying around. We ate it over rice, but thought it would be just as good over pasta or mashed potatoes. I will be making this again soon.
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This is one of our favorite dishes, EVER! My old recipe calls for a marina5e in the cream sauce OVERNIGHT, then cooking the next day. Also don't do mushrooms and top it off with some cheese at the end/ really give it a good drying bake towards the completion. But people who are CHANGING THE RECIPE and RUINING it and then RATING it are missing the whole point of this. STICK TO THE RECIPE. It's delish! If you screwed it up by trying to be creative and didn't like it you didn't like your OWN recipe. THIS one is deeeelish! We've made it many times over the past 10 yearrs and everyone adores it. Just be sure to MARINATE it for even better flavor. And use a GOOD WHITE WINE/ a sweet one! :) (And the cheese before you serve it. Yum!) =)
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This was very good, I added a bit more paprika cause I like spice and also I DID use real wine, pinot grigio - most other wines have too much tang to it. It worked out well for us! I also didn't have enough sour cream at home so I used a bit of heavy cream, worked just as well! This dish goes great with glazed carrots!
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RECIPE SUBMITTED BY
I am a wife and mother of two little girls, ages 4 and 2. I love to cook... hate to clean. I try to cook as much as possible but find it hard with two preschoolers.
I love cream sauces but am trying to find recipes that are not fattening and are healthy.
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