You may also like
Categories:Viewed: 94 - Published at: 5 years ago
Ingredients
- 6 large chicken breasts
- 1 large onion, chopped
- 1 1/2 cup sr flour
- 1/2 cup paprika
- 1 tsp salt
- 1/3 lb bacon chopped
- 2 cup white wine, I used chardonnay, by Yellowtail
- 1 cup sour cream
Method
- Render the bacon in a deep pan, or large pan until it is crispy.
- Put it on paper towels to drain.
- Reserve the bacon oil.
- Saute the finely chopped onion in the bacon oil until it is golden brown.
- Remove the onion set aside save the oil.
- Make a dredging mixture of two parts flour to one part paprika.
- Add salt and pepper to taste.
- Then dredge each piece of chicken breast in the flour/paprika mixture.
- Saute each piece of chicken in the bacon oil in which you previously cooked the onion.
- Add some olive oil if there isn't enough bacon oil left from cooking the onions.
- When all of the chicken is browned, add the bacon, and onion back to the pot.
- Add enough white wine to cover the chicken, bacon, and onions and simmer slowly until the meat is fork tender.
- Remove the chicken from the pan and place onto serving platter.
- Add the sour cream to the wine mixture left in the pan and heat gently.
- Whisk mixture together.
- Do not over heat as it will break down the sour cream.
- When the sauce is well-fixed and quite warm, add chicken back into pan, and serve with the chicken.
