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Recipe Tin Project: Potluck Chicken

  • 8 chicken breasts
  • 1 lb mushrooms, sliced
  • 1/2 cup all-purpose flour
  • 1/2 pint sour cream
  • 1/2 cup dry white wine
  • 4 tablespoons butter
  • 2 teaspoons fresh rosemary, chopped
  • kosher salt and fresh ground pepper, to taste
  1. Preheat oven to 350°F.
  2. Dredge (or shake) chicken in flour and season with salt and pepper.
  3. Melt butter in a large skillet over medium-high heat and brown chicken on both sides. Arrange browned chicken in a large baking dish in one layer.
  4. In the same pan where chicken was browned, reduce fat to 2 tablespoons and reduce heat to medium. Add sliced mushrooms and cook slightly, 3-5 minutes. Add sour cream, white wine, and rosemary, and stir to combine.
  5. Pour sour cream sauce over chicken, cover dish with foil and bake until chicken is cooked through, about 1 1/4 hour for bone-in chicken, 30-40 minutes for boneless chicken. Serve with rice or noodles. Enjoy!