White Chicken 2.0
Lately I’ve been doing some re-posts of recipes I had on my first blogging site. I hope you don’t mind! I also hope this doesn’t mean I’ve reached the end of everything I am capable of cooking! Don’t worry…I have a new cake/brownie recipe that I haven’t gotten around to posting yet so stay tuned.
I made my favorite M-I-L’s white chicken recipe last night, mainly so I could have leftovers to bring to work for lunch. As I am eating my lunch I was just thinking how much I love this chicken leftover, which is strange for me because I typically hate eating leftovers! My parents would always get frustrated with me because I would never want to eat their leftovers. So next time you are wanting to cook for the purpose of leftovers, try this dish. I guarantee it doesn’t have that leftover/reheated food taste!
To see my original post complete with pictures, click here.
- 8 boneless skinless chicken breasts
- 1 cup sour cream* (works well with light sour cream and that is what I use)
- 1/2 c dry white wine*
- * I double for this recipe as I like extra sauce
- Mix flour, salt, and pepper and toss with chicken breasts to coat.
- Brown chicken on each side in oil or butter in a skillet and place in baking dish.
- Drain fat from pan, and then add sour cream and white wine. Simmer for a few minutes.
- Pour sauce over chicken and cover dish with foil.
- Bake at 350 for an hour and a half. Uncover the dish for a few minutes before removing from oven.