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Chateau Sierra Chicken

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  Chicken breasts 2 Pound, skinned, boned, cut into half (2 Whole, 1 Pound Each)
  Mozzarella cheese 2 Ounce, shredded
  Butter/Margarine 3 Tablespoon
  Garlic 1 Clove (5 gm), minced / mashed
  Chopped parsley 2 Teaspoon
  Dry white wine 3 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Paprika 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Regular strength chicken broth 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Salt To Taste

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

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Chateau Sierra Chicken Recipe