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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I got this recipe from my mother in law. This is a great light chicken dish that is worthy of company. Ingredients:
6 boneless skinless chicken breasts |
1/4 cup butter |
1/2 teaspoon salt |
1/4 cup flour |
1/4 teaspoon paprika |
1/2 teaspoon curry powder |
1 dash pepper |
2 tablespoons flour |
2 tablespoons butter |
3/4 cup chicken stock |
1/2 cup dry white wine |
2 tomatoes, sliced |
1/2 cup mushroom, sliced |
1/4 cup green onion, sliced thinly |
Directions:
1. Shake the chicken pieces in a bag with flour, salt, pepper, paprika and curry powder. (I usually cut the chicken in half at this point so each piece has a tomato on top)
2. Melt 1/4 cup of butter in a 2 quart shallow baking dish.
3. Place chicken pieces on top of butter and cook in the oven at 375*F for 30 minutes or until golden brown on the underside and chicken is tender.
4. Meanwhile, melt 2 tbsp of butter over medium heat and stir in flour and cook until bubbly.
5. Add chicken stock and white wine slowly stirring until smooth (this is a thin sauce).
6. Remove chicken from oven, turn pieces over and top each piece of chicken with a tomato slice, sliced mushrooms and sprinkle with the green onions.
7. Top with the sauce and return to oven for about 20 minutes lowering the heat to 300*F.
8. Enjoy!
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