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Paprika is a unique spice found in Indian, middle Eastern, and Mediterranean cuisine.
When using fresh chicken, be sure to rinse it thoroughly under cool running water and pat dry with paper towels.
Always wash hands with an antibacterial soap after handing raw poultry.
All counter areas and utensils that come into contact with raw chicken should be washed thoroughly with a bleach-water solution or antibacterial cleanser.
If you don't want to use white wine, you can substitute chicken broth.
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| Sonoma Valley Chicken |
Ingredients
(4 servings - 30g protein - 8g carbohydrate per serving)
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| 4 |
boneless chicken breasts (skinless) |
| 3 tbsp |
all-purpose flour |
| 1/2 tsp |
oregano (dried) |
| 1/4 tsp |
garlic (minced) |
| 1/4 tsp |
paprika |
| 1/4 tsp |
pepper |
| 2 tbsp |
olive oil |
| 4 |
green onions (sliced) |
| 8 large |
fresh mushrooms (thinly sliced) |
| 1/2 cup |
sour cream |
| 1/2 cup |
white wine |
| 1 tbsp |
tomato paste |
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- Preheat oven to 350 degrees.
- Wash chicken and pat dry with paper towels.
- In small mixing bowl, combine flour, oregano, garlic, paprika, and pepper.
- Dust the mixture over the chicken on both sides.
- Heat the oil in a large skillet.
- Brown the chicken breasts without cooking through.
- Arrange chicken in a glass baking dish.
- Sprinkle with mushrooms and onions.
- In medium mixing bowl, combine wine, sour cream, and tomato paste.
- Blend well.
- Pour over chicken.
- Cover dish with fitted lid or aluminium foil.
- Bake for 35 minutes.
- Let stand for 5 minutes before serving.
- Garnish with fresh green onion slices, if desired.
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