Subj : 5/9 Nat'l Moscato Day - 3
To   : All
From : Dave Drum
Date : Wed May 08 2024 05:11 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Royal Chicken Breast in Moscato Cream Sauce
Categories: Poultry, Wine, Vegetablees, Mushrooms, Dairy
     Yield: 6 servings

     6 lg Chicken breasts; 7 - 8 lb
     2 ts (to 1 tb) Montreal chicken
          - seasoning
     1 tb Granulated garlic
     2 lg Onions; sliced
    16 oz Sliced mushrooms
     1 lg Red bell pepper; in strips
     3 tb A-P flour
     3 ts Paprika
     2 c  Moscato pink wine
     2 c  Sour cream
   1/3 c  Butter
   1/3 c  Olive oil

 PLEASE NOTE: That you can use smaller pieces of chicken,
 or use a whole cut up chicken for this recipe. Also you
 can cut the sauce portion of this recipe in half, I had
 to double the quanities because the portions were so
 large.

 Wash and arrange chicken parts on a large platter.

 Season with garlic powder on both sides.

 Season with the Montreal Seasoning on both sides.

 Heat olive oil and Butter in a large 16" skillet,
 over medium high heat or you made need to do in
 several batches.

 Slice onions and add to skillet when oil & butter is hot.

 Add the sliced mushrooms, stir as they begin to cook.

 Add seasoned chicken parts to skillet with the skin side
 down, pushing vegetables aside so chicken can touch the
 bottom of the skillet. Cook till chicken is browned on
 one side, the turn over to cook other side and continue
 cooking.

 Stir vegetables around in skillet & move chicken around
 in skillet to prevent it from sticking or burning.

 Sprinkle paprika lightly on chicken if desired to aid in
 browning. Continue to cook, it will create some liquid
 in the skillet from the moisture in the vegetables.

 If not enough liquid is in skillet to prevent chicken
 from sticking, add 2 cups of hot water, and continue to
 cook for about 35 to 45 minutes till chicken becomes
 tender some of that liquid should evaporate as it cooks.

 Turn fire off (as a safety precaution) while you add the
 Moscato wine & red Bell pepper strips to the skillet.
 Then turn fire back on, and continue to cook chicken
 about 5 to 10 additional minutes.

 Remove chicken from skillet to a large platter.

 Combine flour with the sour cream in a small bowl. Give
 the liquid in skillet about 5 minutes to cool down
 somewhat, so that it is not to hot when you add the sour
 cream or it will curdle.

 SO GRADUALLY ADD THE SOUR CREAM MIXTURE TO THE HOT
 LIQUID A LITTLE AT A TIME. Whisking as you go to prevent
 it from curdling. Repeat until you have added ALL of the
 sour cream.

 Return Chicken to skillet & cover with a tight lid and
 heat on VERY low for 2 to 3 minutes ONLY IF CHICKEN HAS
 GOTTEN COLD.

 Serve with potatoes, pasta or rice.

 Recipe by: Rose Mary Mogan, Sauk Village, IL

 Serves: 4-6 depending on appetite

 RECIPE FROM: https://www.justapinch.com

 Uncle Dirty Dave's Archives

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