Subj : 5/9 Nat'l Moscato Day - 3
To   : All
From : Dave Drum
Date : Wed May 08 2024 17:12:27

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
 
MMMMM

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