royal chicken breast in moscato cream sauce

How To Make royal chicken breast in moscato cream sauce

• 1

  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.
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  2

  Wash and arrange chicken parts on a large platter.
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  3

  Season with garlic powder on both sides.
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  4

  Then season with the Montreal Chicken Seasoning on both sides.
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  5

  Heat olive oil and Butter in a large 16 inch skillet,over medium high heat or you made need to do in several batches.
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  6

  Slice onions and add to skillet when oil & butter is hot.
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  7

  Then add the sliced mushrooms, and stir when they begin to cook.
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  8

  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.
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  9

  Stir vegetables around in skillet & move chicken around in skillet to prevent it from sticking or burning.
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  10

  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.
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  11

  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.
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  12

  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.
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  13

  Remove chicken from skillet to a large platter.
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  14

  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)
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  15

  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.
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  16

  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.
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  17

  Serve with potatoes, pasta or rice.
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