Chicken And Ham In Sour Cream
|Flour||1⁄3 Cup (5.33 tbs) (About 75 Milliliter)|
|Salt||1 Teaspoon (About 5 Milliliter)|
|Paprika||1 Teaspoon (About 5 Milliliter)|
|Butter||1⁄4 Cup (4 tbs) (About 50 Milliliter)|
|Cooked ham slice||6|
|Celery leaves||2 Milliliter (About 1/2 Teaspoon)|
|Sliced mushrooms||1 Cup (16 tbs) (About 250 Milliliter)|
|Sauterne/Dry white wine||1⁄2 Cup (8 tbs) (About 125 Milliliter)|
|Sour cream||1 Cup (16 tbs) (About 250 Milliliter)|
Wipe and dry chicken breasts.
Shake one piece of chicken at a time in a paper bag with flour, salt and paprika.
Brown chicken on all sides in hot melted butter, then lift from the pan.
Cover the bottom of a greased shallow bake dish with sliced ham.
Sprinkle with savory and celery leaves.
Add chicken and mushrooms.
Pour wine in the skillet and scrape bottom to dissolve brown bits.
Mix flour (remaining in the bag) with the sour cream.
Have cream at room temperature and mix slowly with flour until smooth.
Stir cream mixture slowly into the wine mixture and heat on low until hot, but not boiling.
Pour over chicken.
Cover and bake at 350F (180C) until chicken is tender, about 40 to 60 minutes, depending on size of chicken pieces.