Napa Valley Chicken Bake
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
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INGREDIENTS
Nutrition- 3tablespoons all-purpose flour
- 1⁄2teaspoon dried oregano
- 1⁄4
- 1⁄4teaspoon paprika
- salt and pepper
- 2tablespoons olive oil
- 4
- 1⁄2
- 1⁄2cup white wine
- 1⁄2cup sour cream
- 1tablespoon tomato paste
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DIRECTIONS
- 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.
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