Prep 20 mins
Cook 35 mins
This is good served with fluffy rice, and asparagus spears. This recipe came as part of a set entitled Great American Recipes I collected several years ago
- 4 boneless skinless chicken breasts
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon garlic, minced
- 1⁄4 teaspoon paprika
- salt and pepper
- 2 tablespoons olive oil
- 4 green onions, sliced
- 1⁄2 cup fresh mushrooms, sliced
- 1⁄2 cup white wine
- 1⁄2 cup sour cream
- 1 tablespoon tomato paste
- Wash chicken and pat dry.
- In small bowl, cmbine the flour, oregano, garlic, paprika, salt and pepper. Dust chicken with all the mixture (this will help thicken sauce).
- In large skillet heat the oil and brown the chicken.
- Arrange chicken in 9 x 13 baking dish. Sprinkle with the onions and mushrooms.
- In separate bowl mix together the wine, sour cream, tomato paste, and salt and pepper to taste. Pour over the chicken.
- Bake, covered, at 350 degrees for 30 to 35 minutes or until chicken is done. Remove cover last 5 minutes of cooking time.
- Tips: If desired, the top of casserole can be sprinkled with 1/2 cup grated Gruyere cheese 10 minutes before end of cooking time.
Hmmmmm..............I don't know what could have gone wrong with this, as I followed the directions perfectly. But we really, really disliked this. The sauce was bland and it did not go well over pasta. The only flavor that stood out was the wine, and I wish it had other flavors that matched it. Everything else was bland and flavorless. The sauce also seemed to separate during cooking, turning into unappealing lumps that had to be mixed back together. The chicken did turn out juicy, though. That was one good thing. Sorry cam7, this was not a keeper for us.
Thanks for the tasty recipe. I have to say it did get eaten, but mostly by my husband and I. This recipe was a little too 'upscale' for my picky kids (2 teens and 2 younger)...does anybody out there know what I mean?! (Argh!) It had a distinct flavor - maybe mediterranean? It was a nice change from the traditional chicken dishes and I do appreciate that.
What a great dinner cam7, thank you so much for posting. Although I had to make it low fat for health reasons, it was still full of flavour. I used organic chicken breasts, omitted the olive oil (DH can't have any fat in his diet) and subbed rice milk for the sour cream - I know, sounds awful but that is what we have to do. It was still great though. Because we can't use olive oil at the moment, I didn't brown the chicken. I just put it all in my Le Creuset pan in the oven. I had to add a little more liquid as it was a little thick but perhaps that was the changes I made. We will be having this often; it is one of the best I've found on Zaar.