Ingredients
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4 large chicken breast fillets
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6 tablespoons flour
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3/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon paprika
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4 tablespoons butter
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3/4 cup white wine (may use water)
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1 teaspoon chicken bouillon
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1/4 cup water
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1/4 teaspoon poultry seasoning
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1 bay leaf
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1 3/4 cups mushrooms, sliced
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1/2 cup onion, diced
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1/2 cup celery, diced
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1/2 cup sour cream
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1/4 cup green pepper, diced, for garnish
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1/8 cup parsley, chopped, for garnish
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3/4 cup carrot, diced
Instructions
- Rinse chicken and dry.
- Mix flour, salt, pepper and paprika together.
- Dredge chicken in this mixture.
- Reserve leftover mixture.
- Melt 2 tbsp butter in pan and brown chicken breasts both sides.
- Set aside.
- Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
- Add to wine mixture chicken boullion, water, poultry seasoning, bayleaf, mushrooms, onions, carrots and celery.
- Add chicken and simmer covered for 25- 30 minutes.
- Once chicken is cooked, remove and add sour cream.
- Cook until heated through.
- When ready to serve pour sauce over chicken and garnish with green pepper and parsley.