Chicken in New Orleans Wine Sauce

Baby Kato's Note:

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!!!! Please if you like lots of sauce, double the sauce portion of the recipe...also if you prefer your veggies well done, saute them before adding to the dish. Thank You.

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 large chicken breast fillets
• 6 tablespoons flour
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 4 tablespoons butter
• ¾ cup white wine (may use water)
• 1 teaspoon chicken bouillon
• ¼ cup water
• ¼ teaspoon poultry seasoning
• 1 bay leaf
• 1 ¾ cups mushrooms , sliced
• ½ cup onion , diced
• ½ cup celery , diced
• ¾ cup carrot , diced
• ½ cup sour cream
• ¼ cup green pepper , diced, for garnish (optional)
• 1⁄8; cup parsley , chopped, for garnish (optional)

Directions:

1. Rinse chicken and dry.
2. Mix flour, salt, pepper and paprika together.
3. Dredge chicken in this mixture.
4. Reserve leftover mixture.
5. Melt 2 tbsp butter in pan and brown chicken breasts both sides.
6. Set aside.
7. Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
8. Add to wine mixture chicken boullion, water, poultry seasoning, bayleaf, mushrooms, onions, carrots and celery.
9. Add chicken and simmer covered for 25- 30 minutes.
10. Once chicken is cooked, remove and add sour cream.
11. Cook until heated through.
12. When ready to serve pour sauce over chicken and garnish with green pepper and parsley.

Reviews

[Ginny Sue]

This was a nice chicken dish with a good flavorful sauce. I especially liked the addition of the vegetables to the sauce. Based on some of the other reviews, I cut the vegetables into very small dice, and they were thoroughly cooked during the 30 minutes of cooking time.

[ebbtide]

The taste of this dish was fantastic. However, after step 8 there was nothing to simmer. I added about a cup of chicken broth....otherwise it would have been paste.

[JackieOhNo!]

This was fairly easy to make, but I also had to make some adjustments. After adding the wine to the roux, there still wasn't really any liquid, just a thicker roux. I had to add 1 cup of chicken stock to have any real sauce. I also did not return the chicken to the pan when directed, but instead added the seasonings and vegetables and let them cook for awhile before adding back the chicken. Although there is only 1/4 t. of poultry seasoning, it seemed to be the predominant flavor of the dish. The final result was pretty tasty, though! I served this with brown and wild rice and sauteed broccoli rabe.