NAPA VALLEY CHICKEN BAKE
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.
Provided by Schmecky
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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, Fat 20.6, SaturatedFat 8.9, Cholesterol 93.7, Sodium 322.2, Carbohydrate 12.1, Fiber 1.3, Sugar 2.7, Protein 32
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