Best New Orleans Wine Sauced Chicken Recipes

New Orleans Wine Sauced Chicken image

Provided by Chef 313014

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/4 lbs chicken breast fillets (4)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
4 tablespoons butter or 4 tablespoons margarine
3/4 cup white wine (you may substitute water)
1 teaspoon chicken bouillon
1/4 teaspoon poultry seasoning
1 bay leaf
1 3/4 cups sliced mushrooms
1/2 cup diced onion
3/4 cup diced celery
1/2 cup grated carrot
1/2 cup sour cream
green pepper, diced, for garnish
chopped parsley, for garnish

Steps:

Rinse chicken, if needed. Pat dry.
Mix together flour, salt, pepper and paprika. Dredge chicken breasts in this mixture.
Melt 2 tablespoons butter in a large frying pan until bubbly. Brown chicken breasts on both sides in pan. Set aside.
Melt remaining butter in pan. Stir in remaining flour mixture until smooth. Add wine or water. Stir until smooth.
Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
Add chicken breasts. Cover and simmer for 20 to 25 minutes or until chicken is cooked to your liking.
Remove chicken to plate.
Stir sour cream into pan. Cook just until heated through. Pour sauce over chicken and serve. Sprinkle with parsley and/or green pepper.

Nutrition Facts : Calories 421.5, Fat 19.6, SaturatedFat 11.6, Cholesterol 125.5, Sodium 662.3, Carbohydrate 16.1, Fiber 1.7, Sugar 2.9, Protein 36.4

New Orleans Wine Sauced Chicken image

Provided by Megan Stewart

Categories Chicken

Number Of Ingredients 15

4 boneless, skinless chicken breast fillets
6 Tbsp flour
3/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
4 Tbsp butter
3/4 c white wine
1 tsp chicken bouillon
1/4 tsp poultry seasoning
1 bay leaf
1 3/4 c sliced mushrooms
1/2 c onion, diced
3/4 c celery, diced
1/2 c carrot, grated
1/2 c sour cream

Steps:

1. Rince chicken, pat dry. Mix flour, salt, pepper and paprika. Dredge chicken. Melt 1/2 butter in large fry pan until bubbly. Brown chicken on both sides and set aside. melt remaining butter, flour from dredging, and wine. When smooth add remaining ingredients but sour cream. Return chicken to pan, cover and simmer 20-25 min or until cooked through. Remove chicken to plate. Stir in sour cream and cook until heated through and pour sauce over chicken. Serve sprinkled with parsley.