- 4 boneless, skinless chicken breast halves
- 6 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 4 tbsp butter or margarine, divided
- 3/4 cup dry white wine (you may substitute water)
- 1 tsp chicken bouillon
- 1/4 tsp poultry seasoning
- 1 bay leaf
- 1-3/4 cups sliced fresh mushrooms
- 1/2 cup diced onions
- 3/4 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup sour cream
- Diced green pepper (optional)
- Chopped fresh parsley (optional)
Rinse chicken if needed and pat dry. Mix together flour, salt, paprika, and pepper in a shallow dish. Dredge both sides of chicken in this mixture.
In a large skillet over medium heat, melt 2 tablespoons butter until bubbly. Add chicken and brown on both sides, 3-4 minutes per side. Set chicken 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, celery, and carrots. Add chicken breasts.
Reduce heat, cover and simmer 20-25 minutes or until chicken is cooked through. Remove chicken to serving plate.
Stir sour cream into pan. Cook just until heated through. Pour sauce over chicken and serve. Garnish with green pepper and/or parsley if desired.
4 servings