Ingredients
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4 boneless skinless chicken breasts (chopped into about 1 inch pieces)
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3 tablespoons all-purpose flour
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1/2 teaspoon dried oregano leaves
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1/4 teaspoon garlic powder
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1/4 teaspoon paprika
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons olive oil
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8 ounces fresh mushrooms, thinly sliced or 1 (8 ounce) can mushrooms, sliced and drained
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1 cup white wine (Use COOKING Wine. Do NOT use regular wine.)
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1 cup sour cream
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2 tablespoons tomato paste
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white rice (cooked according to package directions)
Instructions
- 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.