Ingredients:
4 chicken breast fillets ( @ 1 pound)
6 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
4 tablespoons butter
3/4 cup white wine
1 teaspoon chicken bouillon
1/4 teaspoon poultry seasoning
1 bay leaves
1 3/4 cups sliced fresh mushrooms
1/2 cup diced onions
3/4 cup diced celery
1/4 cup bell peppers, diced
1/2 cup sour cream
Directions:
Rinse and pat dry the chicken.
Mix together flour, salt, pepper and paprika.
Dredge chicken in this.
Melt 2 TBSP only of the butter in frying pan until bubbly.
Brown chicken on both sides.
Set aside.
Melt remaining butter in pan.
Stir in remaining flour mixture until smooth.
Add wine.
Stir until smooth.
Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, bell pepper and celery.
Add chicken breasts.
Cover and simmer for 20-25 minutes.
Remove chicken to a plate.
Stir in sour cream into pan.
Cook just until heated through.
Pour sauce over chicken and serve.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.