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 Montreal chicken seasoning;
          - up to 1 tb
     1 tb Granulated garlic
     2 lg Onions; sliced
    16 oz Mushrooms; sliced
     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 until 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 until 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

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

 Uncle Dirty Dave's Archives

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