New Orleans Chicken With Creamy Wine Sauce Recipes

Steps:

• 1. Rinse chicken and dry.
• 2. Mix flour, salt, pepper and paprika together.
• 3. Dredge chicken in this mixture and reserve leftover mixture for later use.
• 4. Melt 2 tbsp butter in pan and brown chicken breasts both sides and set aside.
• 5. Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
• 6. Add to wine mixture chicken bouillon, water, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
• 7. Add chicken and simmer covered for 25- 30 minutes.
• 8. Once chicken is cooked, remove and add sour cream and cook until heated through.
• 9. When ready to serve pour sauce over chicken and garnish with green pepper and parsley.

Steps:

• In a large nonstick skillet over medium-high heat, brown chicken in 1 teaspoon oil; remove and set aside. In the same skillet, saute the carrots, mushrooms, onion and peppers in remaining oil for 5 minutes. Add garlic; cook 1 minute longer., Add water; bring to a boil. Stir in the beans, rice mix and chicken; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender., Stir in tomatoes; heat through. Just before serving, sprinkle with cheese.

Steps:

• 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.

Steps:

• In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm., Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.