Napa Valley Chicken Bake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts (chopped into about 1 inch pieces)
• 3 tablespoons all-purpose flour
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 8 ounces fresh mushrooms, thinly sliced or 1 (8 ounce) can mushrooms, sliced and drained
• 1 cup wine (use cooking wine. do not use regular wine.)
• 1 cup sour cream
• 2 tablespoons tomato paste
• rice (cooked according to package directions)

Recipe

• 1 wash chicken.
• 2 pat dry.
• 3 in bowl, combine the flour, oregano, garlic, paprika, salt and pepper.
• 4 place chicken in bowl and mix to coat chicken. this will help thicken the sauce.
• 5 in large skillet, heat the oil.
• 6 brown the chicken. (i throw the remainder of the flour mixture in with the chicken in the pan so that it will thicken the sauce enough.).
• 7 don't cook too well as it will finish cooking in oven.
• 8 arrange chicken in 9-by-13 inch baking dish.
• 9 sprinkle with mushrooms.
• 10 in separate bowl, mix together the sour cream and tomato paste.
• 11 add wine and mix until mixture is liquidy (i find a hand beater, on low, works well for this).
• 12 add salt and pepper to taste.
• 13 pour mixture over the chicken.
• 14 bake, covered, at 350-f for 30 to 35 minutes or until chicken is done.
• 15 remove cover and cook an additional 5 minutes. let stand for 5 minutes for sauce to thicken.
• 16 serve over rice.