Chateau Sierra Chicken
|Chicken breasts||2 Pound, skinned, boned, cut into half (2 Whole, 1 Pound Each)|
|Mozzarella cheese||2 Ounce, shredded|
|Garlic||1 Clove (5 gm), minced / mashed|
|Chopped parsley||2 Teaspoon|
|Dry white wine||3 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Place each piece of chicken between sheets of plastic wrap.
With a flat mallet, pound until chicken is about 3/8 inch thick.
Top each piece with 1/4 of the cheese, 1 teaspoon of the butter, 1/4 of the garlic, 1/4 of the parsley, and 1 teaspoon of the wine.
Roll chicken to enclose filling, and secure with toothpicks.
In a paper or plastic bag, combine flour, paprika, and pepper.
Coat chicken pieces with flour mixture; shake off excess.
Reserve flour mixture.
In a 10- to 12-inch frying pan over medium heat, melt the remaining butter; add chicken pieces.
Turn often until evenly browned on all sides.
Add broth; cover, reduce heat, and simmer until chicken is no longer pink in center (cut to test), 6 to 8 minutes.
With a slotted spoon, transfer chicken to a warm platter; keep warm.
Blend remaining wine with 1 tea spoon of the reserved flour; mix with sour cream, then whisk mixture into pan juices.
Stir over high heat until sauce just comes to a boil.
Pour sauce over chicken.
Add salt to taste