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2 large whole chicken breasts, de-boned and skinned
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly-ground pepper
4 teaspoons butter
4 teaspoons minced shallots, thinly sliced
3/4 pound fresh mushrooms, sliced
1/2 cup dry white wine
1 tablespoon paprika
2 cups sour cream (at room temperature)
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon beef bouillon powder
Slice chicken into julienne strips about 3 inches by 1/4 inch.
Combine flour, salt and pepper in a bag. Add chicken and shake to coat.
In a skillet sauté chicken in butter over medium-high heat just until golden and tender.
Remove to a serving dish and keep warm.
Add shallots, mushrooms and wine to the skillet. Cook, stirring, until liquid disappears.
Reduce heat to low. Stir in paprika, sour cream, Worcestershire sauce and beef bouillon powder.
Season to taste with salt and pepper.
Heat sauce and pour over chicken.
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