1 tablespoon butter1/4 cup sliced fresh mushrooms1 (10.75 ounce) can condensed cream of celery soup1/4 cup finely chopped celery1/2 cup sour cream1/4 cup green bell pepper, chopped1/4 cup dry white wine4 skinless, boneless chicken breast halves1 pinch paprika1 pinch garlic powder1 pinch ground black pepper2 teaspoons butter, dividedPreheat oven to 325 degrees F (165 degrees C). Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft. In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9x13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter. Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear.
Amount Per Serving Calories: 311 | Total Fat: 17.3g | Cholesterol: 101mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 311
Total Fat: 17.3g
Cholesterol: 101mg
Sodium: 707mg
Total Carbs: 8.6g
Dietary Fiber: 1g
Protein: 26.9g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews » 
Reviewed on Aug. 18, 2005 by
Kalnems 
This was really good after I tweaked a few things. I cut out the mushrooms, and switched to light sour cream. I sauteed chopped celery, onion, green pepper and minced garlic before making the sauce. I also added all of the spices straight into the sauce rather than sprinkling on top of the chicken. I poured a bit of the sauce on to the bottom of the pan, put the chicken in, and then poured the rest over the top, and did not cover it. The sauce wasn't very watery that way, the chicken stayed moist, and it was pretty flavorful. Was this review helpful? [
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9 users found this review helpful This was really good after I tweaked a few things. I cut out the mushrooms, and switched to...
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