New Orleans Wine Sauced Chicken
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
boneless & skinless chicken breast |
|
6 |
tablespoons |
all-purpose flour |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1/4 |
teaspoon |
paprika |
|
4 |
tablespoons |
unsalted butter |
|
3/4 |
cup |
white wine |
|
1/2 |
teaspoon |
poultry seasoning homemade -- see recipe |
|
8 |
ounces |
mushroom caps -- sliced |
|
1 |
small |
onion -- diced |
|
1/2 |
cup |
low-fat sour cream |
| Mix flour, salt, pepper, and paprika together. Dredge chicken in flour mixture. Heat 2 tablespoons butter in skillet. Brown chicken on both sides. Remove from pan. Heat remaining butter and add left over flour mixture. Stir until smooth. Add wine, poultry seasoning, onion, and mushrooms. Add chicken back to pan. Cover and let cook for 20 to 25 minutes or until chicken is cooked through. Remove chicken from pan. Add sour cream and cook just until heated through. Serve sauce over chicken. Makes 4 servings. |
| Per Serving: 424 Calories; 15g Fat (35.9% calories from fat); 44g Protein; 18g Carbohydrate; 2g Dietary Fiber; 136mg Cholesterol; 323mg Sodium. Exchanges: 1/2 Grain (Starch); 5 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. |