Ingredients:
4 large chicken breast fillets
6 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
4 tablespoons butter
3/4 cup white wine ( may use water)
1 teaspoon chicken bouillon
1/4 cup water
1/4 teaspoon poultry seasoning
1 bay leaves
1 3/4 cups mushrooms, sliced
1/2 cup onions, diced
1/2 cup celery, diced
3/4 cup carrots, diced
1/2 cup sour cream
1/4 cup green peppers, diced, for garnish (optional)
1/8 cup parsley, chopped, for garnish (optional)
Directions:
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.
Servings: 4
Time preparation: 45 min.
Time total: 75 min.