NAPA CHICKEN RECIPES

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NAPA VALLEY CHICKEN BAKE RECIPE - FOOD.COM



Napa Valley Chicken Bake Recipe - Food.com image

Oh my! This is my favorite recipe ever! I sometimes triple the recipe just so I have lots of leftovers because it heats up well. It's so delicious! I got it from one of those old mailings that used to belong my mother-in-law, but she never made it. Too bad because my husband loves it... and I get all the credit for it! It had chopped green onions in the recipe but I HATE onions so I took them out... I forgot to list them for everyone else who likes them! Also, I recommend white COOKING wine because real white wine comes through too strong in my opinion. And just a note: If you don't follow my recipe and you don't like the way it comes out, don't give ME a bad review. You should have cooked it the way I make it.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 403.3, FatContent 20.6, SaturatedFatContent 8.9, CholesterolContent 93.7, SodiumContent 322.2, CarbohydrateContent 12.1, FiberContent 1.3, SugarContent 2.7, ProteinContent 32

NAPA VALLEY CHICKEN BAKE RECIPE - FOOD.COM



Napa Valley Chicken Bake Recipe - Food.com image

Oh my! This is my favorite recipe ever! I sometimes triple the recipe just so I have lots of leftovers because it heats up well. It's so delicious! I got it from one of those old mailings that used to belong my mother-in-law, but she never made it. Too bad because my husband loves it... and I get all the credit for it! It had chopped green onions in the recipe but I HATE onions so I took them out... I forgot to list them for everyone else who likes them! Also, I recommend white COOKING wine because real white wine comes through too strong in my opinion. And just a note: If you don't follow my recipe and you don't like the way it comes out, don't give ME a bad review. You should have cooked it the way I make it.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 403.3, FatContent 20.6, SaturatedFatContent 8.9, CholesterolContent 93.7, SodiumContent 322.2, CarbohydrateContent 12.1, FiberContent 1.3, SugarContent 2.7, ProteinContent 32

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