This recipe came from friends we met in the church we first attended after we got married. It is easy, but it looks fancy, so it’s a great dish to serve for company. I like it best with a side of mashed potatoes and a salad.
Herbed Chicken Rosé
Dredging Mixture:
2 Tbsp flour
1/2 tsp paprika
1/2 tsp garlic salt
4 boneless, skinless chicken breast halves
3 Tbsp shortening (half butter)
1/4 tsp rosemary
1/4 tsp basil
parsley, chives, thyme to taste
1/2 cup white wine (Chardonnay is my preference for this dish)
1/2 tsp corn starch
1 Tbsp water
1/2 cup sour cream
Dredge chicken in flour/garlic salt/paprika mixture. Brown chicken on both sides in shortening. Sprinkle with herbs. Add wine around the chicken, without washing the herbs off the chicken. Cover. Reduce heat and cook slowly until tender, about 25 minutes.
Remove chicken to plate. Keep warm. Thicken juices with cornstarch/water mixture. Stir in sour cream. Spoon over chicken. Garnish with a sprig of fresh chopped parsley if desired.
Serve with a salad and mashed potatoes and a glass of that Chardonnay you have left over from the recipe!
Okay, that sounds just incredible! Thanks for sharing!!!
:::Looks like we were commenting on each others pages at the same time…as I posted mine, I got an email with yours, LOL:::
This sounds really good! I’m so glad I checked your blog today – I checked out Trista’s from your link and decided to join the Tasty Thursday! Thanks!