Recipes for chicken breast cooked with wine, sour cream, chicken broth, mushrooms cooked on stove top.?

Creamy Chicken With Mushrooms





* 3 to 4 pounds chicken pieces


* salt and pepper


* 2 1/2 cups flour


* 1/2 cup shortening or cooking oil


* 1 large can (8 ounces) sliced mushrooms, drained, or 8 ounces sliced fresh mushrooms


* 1 1/2 cups whipping cream


* 1/2 cup chicken broth


* 1/2 teaspoon ground paprika


* 1/2 teaspoon salt


* 1 cup milk


* 2 tablespoons flour


* 2 tablespoons cold water





PREPARATION:


Wash chicken and pat dry; sprinkle with salt and pepper. Dredge in flour. Fry chicken in a large skillet in hot -- about 370掳 -- oil or shortening until golden brown on both sides. Pour off all but about 1 to 2 tablespoons of fat; add mushrooms and continue to cook until lightly browned.If using fresh mushrooms, cook until tender.





Heat cream and chicken broth; add paprika and salt, then pour over the chicken. Cover and simmer until tender, about 1 hour. Remove chicken and mushrooms to a heated platter and keep warm. Add milk to skillet.





Combine the flour and water until smooth; stir in to skillet liquid and bring to a boil. Serve sauce with chicken.Recipes for chicken breast cooked with wine, sour cream, chicken broth, mushrooms cooked on stove top.?
Saute your chicken breasts, add mushrooms, wine and chicken broth. (you might want to a a rice at this time) simmer untill the chicken is done. Remove chicken and stir in the sour cream and serve.Recipes for chicken breast cooked with wine, sour cream, chicken broth, mushrooms cooked on stove top.?
4 to 6 chicken breast halves, skin removed


1 dash each salt, pepper, dried leaf thyme, ground marjoram and paprika


1 large onion, sliced, divided


2 leeks, sliced


4 carrots, cut large chunks


1 garlic clove, minced


1 cup chicken broth


1 tablespoon cornstarch


1 can (10 3/4 ounces) condensed cream of chicken soup


1/2 cup dry white wine


.


Dumplings


1 cup Bisquick


8 tablespoons milk


1 teaspoon dried parsley flakes


dash salt


dash pepper


dash paprika


PREPARATION:


Sprinkle salt, pepper, thyme, marjoram, and paprika on chicken. In bottom of crockpot, place half of the onion slices, leeks, and carrots. Arrange chicken on vegetables. Sprinkle minced garlic over the chicken then top with remaining onion slices. Dissolve 1 tablespoon cornstarch in 1 cup of chicken broth then combine with the cream of chicken soup and wine. Cook on HIGH for about 3 hours or on LOW for about 6 hours (If cooking on LOW, turn to HIGH when dumplings are added). Chicken should be tender, but not dry.


Dumplings: Mix together 1 cup bisquick, about 8 tablespoon milk, parsley, salt, pepper, and paprika; form into balls and place on top of the chicken mixture the last 35 to 45 minutes of cooking.


Serves 4 to 6.
I don't use wine in mine, but don't see why you couldn't substitute some of the milk for wine.





boneless chicken breasts


1 can cream of mushroom soup


8 oz. sour cream


8 oz. milk


1 box Stove Top Chicken stuffing





Cut chicken into bite size pieces brown in 1 tablespoon butter. Prepare Stove Top as directed on box.


Mix together sour cream, mushroom soup, and milk.


Mix chicken in with soup mixture.


Place in casserole top with stuffing.





350' 25-30 minutes.