You may also like
Categories:
chicken breasts butter salt flour paprika curry powder pepper flour butter chicken stock white wine tomatoes mushroom green onion
Viewed: 40 - Published at: 3 years agoIngredients
- 6 boneless skinless chicken breasts
- 14 cup butter
- 12 teaspoon salt
- 14 cup flour
- 14 teaspoon paprika
- 12 teaspoon curry powder
- 1 dash pepper
- 2 tablespoons flour
- 2 tablespoons butter
- 34 cup chicken stock
- 12 cup dry white wine
- 2 tomatoes, sliced
- 12 cup mushroom, sliced
- 14 cup green onion, sliced thinly
Method
- Shake the chicken pieces in a bag with flour, salt, pepper, paprika and curry powder.
- (I usually cut the chicken in half at this point so each piece has a tomato on top)
- Melt 1/4 cup of butter in a 2 quart shallow baking dish.
- Place chicken pieces on top of butter and cook in the oven at 375*F for 30 minutes or until golden brown on the underside and chicken is tender.
- Meanwhile, melt 2 tbsp of butter over medium heat and stir in flour and cook until bubbly.
- Add chicken stock and white wine slowly stirring until smooth (this is a thin sauce).
- Remove chicken from oven, turn pieces over and top each piece of chicken with a tomato slice, sliced mushrooms and sprinkle with the green onions.
- Top with the sauce and return to oven for about 20 minutes lowering the heat to 300*F.
- Enjoy!
