New Orleans Wine Sauced Chicken

READY IN: 1hr 5mins
Recipe by Chef 313014

From Great American Recipes. I haven't made this in quite some time but it is very good!

Top Review by Carma S.

I made this last night and it was fantastic. I used a cheap Chardonnay for the wine (<$4) and chicken tenders instead of breasts. I served it with a trinity of roasted herbed potatoes. This card goes in the keeper file.

Ingredients Nutrition

Directions

  1. Rinse chicken, if needed. Pat dry.
  2. Mix together flour, salt, pepper and paprika. Dredge chicken breasts in this mixture.
  3. Melt 2 tablespoons butter in a large frying pan until bubbly. Brown chicken breasts on both sides in pan. Set aside.
  4. Melt remaining butter in pan. Stir in remaining flour mixture until smooth. Add wine or water. Stir until smooth.
  5. Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
  6. Add chicken breasts. Cover and simmer for 20 to 25 minutes or until chicken is cooked to your liking.
  7. Remove chicken to plate.
  8. Stir sour cream into pan. Cook just until heated through. Pour sauce over chicken and serve. Sprinkle with parsley and/or green pepper.

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