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Chateau Sierra Chicken Recipe
|Chicken breasts||2 Pound, skinned, boned, cut into half (2 Whole, 1 Pound Each)|
|Mozzarella cheese||2 Ounce, shredded|
|Garlic||1 Clove (5 gm), minced / mashed|
|Chopped parsley||2 Teaspoon|
|Dry white wine||3 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1884 Calories from Fat 738
% Daily Value*
Total Fat 84 g128.8%
Saturated Fat 46.9 g234.5%
Trans Fat 0.2 g
Cholesterol 727.5 mg
Sodium 1752.1 mg73%
Total Carbohydrates 34 g11.3%
Dietary Fiber 1.8 g7.1%
Sugars 6 g
Protein 229 g458.9%
Vitamin A 77.3% Vitamin C 46.1%
Calcium 55.7% Iron 53.1%
*Based on a 2000 Calorie diet
With a flat mallet, pound until chicken is about 3/8 inch thick.
Top each piece with 1/4 of the cheese, 1 teaspoon of the butter, 1/4 of the garlic, 1/4 of the parsley, and 1 teaspoon of the wine.
Roll chicken to enclose filling, and secure with toothpicks.
In a paper or plastic bag, combine flour, paprika, and pepper.
Coat chicken pieces with flour mixture; shake off excess.
Reserve flour mixture.
In a 10- to 12-inch frying pan over medium heat, melt the remaining butter; add chicken pieces.
Turn often until evenly browned on all sides.
Add broth; cover, reduce heat, and simmer until chicken is no longer pink in center (cut to test), 6 to 8 minutes.
With a slotted spoon, transfer chicken to a warm platter; keep warm.
Blend remaining wine with 1 tea spoon of the reserved flour; mix with sour cream, then whisk mixture into pan juices.
Stir over high heat until sauce just comes to a boil.
Pour sauce over chicken.
Add salt to taste