The dish is then baked as a casserole, and finally, the finishing touch is a mixture of sour cream and shredded Swiss cheese stirred into the sauce for an added rich, creaminess as well as piquant flavor. The chicken comes out so tender; Mmm!
RecipeThis recipe is from last week when I was cooking from The Big Book of Casseroles: 250 Recipes for Serious Comfort Food [Paperback] .
3 T AP flour
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp ground black pepper
1 tsp paprika
6 boneless skinless chicken breast halves
2 T veg oil
2 T butter or margarine
10 green onions, including green tops, sliced
8 oz large mushrooms, sliced
2 cloves garlic, minced
1/2 chicken broth
1/2 dry white wine
1/2 light sour cream
1 C grated Swiss cheese
Preheat oven to 350. On a sheet of wax paper combine flour, salt, oregano, pepper, paprika. Toss chicken in mixture to coat.
Heat oil in skillet over medium-high. Brown chicken about 5 min per side. Transfer chicken to 2 1/2 qt casserole sprayed with cooking spray.
In same skillet over medium heat, melt butter. Add onions, mushrooms and garlic. saute until tender about 5 minutes. Add broth and wine, bring to a boil, pour over chicken and baked, covered, for 30 minutes.
In a small bowl mix sour cream and Swiss cheese. Stir into the juices of the casserole. Bake, uncovered, 15 minutes longer or until sauce is bubbly.
Definitely try this one!