GARLIC CHICKEN IN A WHITE WINE SOUR CREAM SAUCE
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Total Time 45 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 9
Steps:
- "Use a deep electric frying pan or deep frying pan to cook this dish. Shake chicken breast halves in plastic bag with flour salt and pepper. Brown chicken breasts in oil (grape seed, or olive oil) and a little butter. Remove from pan, set aside. Saute garlic cloves until nicely golden, add more oil and butter as necessary. Add wine. Simmer for 5-10 min. Add chicken stock and dijon. cook for 20 min until garlic cloves are tender and chicken is cook through. Stir in Sour Cream. Serve over Egg Noodle or Rice. "
Nutrition Facts : Calories 293 calories, FatContent 13.9476439673059 g, CarbohydrateContent 14.9985487045516 g, CholesterolContent 70.4925000125218 mg, FiberContent 0.483069207286435 g, ProteinContent 23.1518760307528 g, SaturatedFatContent 5.20684398881075 g, ServingSize 1 1 Serving (262g), SodiumContent 267.156299081647 mg, SugarContent 14.5154794972652 g, TransFatContent 1.34991521285381 g
CHICKEN BREASTS IN A SOUR CREAM AND WINE SAUCE RECIPE ...
I adapted this recipe from one received years ago. This is one of the few entrees I make that the entire family enjoys. I've given the recipe to many friends who are looking for a new way to serve chicken, and they've all come back with rave reviews.
Provided by AntKathy
Categories Meat and Poultry Chicken Breast
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool; set bacon aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking dish with cooking spray.
- Melt the butter in a large skillet over medium heat, and pan-fry the chicken breast halves until brown on both sides, about 6 minutes per side (meat will still be pink inside). Arrange the chicken breasts in the baking dish, and scatter the mushrooms over the chicken. Cook the green onions in the hot skillet over medium heat until softened, about 3 minutes; stir in paprika and flour. Fry the flour mixture for about 1 minute. Mash the bouillon cube in 1/4 cup of hot water in a small bowl, and whisk the bouillon into the flour mixture. Bring to a boil (sauce will be thick). Gradually whisk white wine into the skillet, and bring to a simmer. Stir the sour cream into the sauce. Pour the sauce over the chicken breasts in the baking dish.
- Cover the baking dish with foil, and bake in the preheated oven for 1 hour.
- About half an hour before chicken is done, bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let rice stand covered for about 10 minutes.
- To serve, spoon the cooked rice onto a serving platter, and top with the chicken breasts. Stir remaining sauce in the dish, and spoon over the chicken; garnish with crumbled bacon and slivered almonds.
Nutrition Facts : Calories 802.8 calories, CarbohydrateContent 85.3 g, CholesterolContent 128.1 mg, FatContent 28.9 g, FiberContent 3.1 g, ProteinContent 36.9 g, SaturatedFatContent 15.5 g, SodiumContent 778.8 mg, SugarContent 1.9 g
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