Royal Chicken Breast in Moscato Cream Sauce

Name: Royal Chicken Breast in Moscato Cream Sauce
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4-6 depending on appetite
Cuisine: American
Ingredients: 6 large chicken breasts, mine weighed 7 3/4 pounds (sanderson farms chicken runs large); 2-3 tsp montreal chicken seasoning; 1 Tbsp granulated garlic (not garlic salt); 2 large onions, sliced; 2 pt sliced mushrooms (16 oz); 1 large red bell pepper (cut into strips); 3 Tbsp all purpose flour; 3 tsp paprika; 2 c moscato pink wine; 2 c sour cream ( i like daisy brand); 1/3 c butter (5 1/2 tablespoons); 1/3 c olive oil

By Rose Mary Mogan
@cookinginillinois

I created this recipe today for our dinner. The original version of this recipe came from my CULINARY ARTS INSTITUTE POLISH COOKBOOK.

I did add a few ingredients & changed the recipe around to CREATE THIS VERSION.

Muscato Wine is one of my 8 brothers favorite wines,& since I do not drink, I decided to cook with mine, & use it in this recipe.

The original recipe called for EITHER SOUR CREAM OR a WINE, but I chose to use BOTH, & also added some sweet red peppers in the process. The sauce was thick, creamy & quite tasty.

You can serve it over pasta, potatoes, or rice. GREAT FLAVOR

Rating:

★★★★★ 2 votes5

Comments:

18 Comments

Serves:

4-6 depending on appetite

Prep:

25 Min

Cook:

1 Hr 10 Min

Method:

Stove Top

Ingredients

6 large

chicken breasts, mine weighed 7 3/4 pounds (sanderson farms chicken runs large)
2-3 tsp

montreal chicken seasoning
1 Tbsp

granulated garlic (not garlic salt)
2 large

onions, sliced
2 pt

sliced mushrooms (16 oz)
1 large

red bell pepper (cut into strips)
3 Tbsp

all purpose flour
3 tsp

paprika
2 c

moscato pink wine
2 c

sour cream ( i like daisy brand)
1/3 c

butter (5 1/2 tablespoons)
1/3 c

olive oil
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How to Make Royal Chicken Breast in Moscato Cream Sauce

Step-by-Step

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.
Then season with the Montreal Chicken Seasoning on both sides.
Heat olive oil and Butter in a large 16 inch 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.
Then add the sliced mushrooms, and stir when they begin to cook.
Then 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 COAGULATE.(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.