MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Royal Chicken Breast in Moscato Cream Sauce
Categories: Poultry, Wine, Vegetablees, Mushrooms, Dairy
Yield: 6 servings
6 lg Chicken breasts; 7 - 8 lb
2 ts (to 1 tb) Montreal chicken
- seasoning
1 tb Granulated garlic
2 lg Onions; sliced
16 oz Sliced mushrooms
1 lg Red bell pepper; in strips
3 tb A-P flour
3 ts Paprika
2 c Moscato pink wine
2 c Sour cream
1/3 c Butter
1/3 c Olive oil
PLEASE NOTE: That you can use smaller pieces of chicken,
or use a whole cut up chicken for this recipe. Also you
can cut the sauce portion of this recipe in half, I had
to double the quanities because the portions were so
large.
Wash and arrange chicken parts on a large platter.
Season with garlic powder on both sides.
Season with the Montreal Seasoning on both sides.
Heat olive oil and Butter in a large 16" skillet,
over medium high heat or you made need to do in
several batches.
Slice onions and add to skillet when oil & butter is hot.
Add the sliced mushrooms, stir as they begin to cook.
Add seasoned chicken parts to skillet with the skin side
down, pushing vegetables aside so chicken can touch the
bottom of the skillet. Cook till chicken is browned on
one side, the turn over to cook other side and continue
cooking.
Stir vegetables around in skillet & move chicken around
in skillet to prevent it from sticking or burning.
Sprinkle paprika lightly on chicken if desired to aid in
browning. Continue to cook, it will create some liquid
in the skillet from the moisture in the vegetables.
If not enough liquid is in skillet to prevent chicken
from sticking, add 2 cups of hot water, and continue to
cook for about 35 to 45 minutes till chicken becomes
tender some of that liquid should evaporate as it cooks.
Turn fire off (as a safety precaution) while you add the
Moscato wine & red Bell pepper strips to the skillet.
Then turn fire back on, and continue to cook chicken
about 5 to 10 additional minutes.
Remove chicken from skillet to a large platter.
Combine flour with the sour cream in a small bowl. Give
the liquid in skillet about 5 minutes to cool down
somewhat, so that it is not to hot when you add the sour
cream or it will curdle.
SO GRADUALLY ADD THE SOUR CREAM MIXTURE TO THE HOT
LIQUID A LITTLE AT A TIME. Whisking as you go to prevent
it from curdling. Repeat until you have added ALL of the
sour cream.
Return Chicken to skillet & cover with a tight lid and
heat on VERY low for 2 to 3 minutes ONLY IF CHICKEN HAS
GOTTEN COLD.
Serve with potatoes, pasta or rice.
Recipe by: Rose Mary Mogan, Sauk Village, IL
Serves: 4-6 depending on appetite
RECIPE FROM:
https://www.justapinch.com
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