"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Napa Valley Chicken Bake Recipe

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This recipe for Napa Valley Chicken Bake, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristen Albis
Added: Monday, October 15, 2007


4 boneless skinless chicken breasts (chopped into about 1 inch pieces)
3 tbsps. all-purpose flour
1/2 tsp. dried oregano leaves
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
2 tbsps. olive oil
8 ounces fresh mushrooms, thinly sliced or 1 (8 oz.) can mushrooms, sliced and drained
1 cup white wine (Use cooking Wine. Do not use regular wine.)
1 cup sour cream
2 tbsps. tomato paste
White rice (cooked according to package directions)

Wash chicken. Pat dry. In bowl, combine the flour, oregano, garlic, paprika, salt and pepper. Place chicken in bowl and mix to coat chicken. This will help thicken the sauce. In large skillet, heat the oil. Brown the chicken. (I throw the remainder of the flour mixture in with the chicken in the pan so that it will thicken the sauce). Don't cook too much as the chicken will finish cooking in oven. Arrange chicken in 9-by-13 inch baking dish. Sprinkle with mushrooms.

In separate bowl, mix together sour cream and tomato paste. Add wine and mix until mixture is liquidy (I find a hand beater, on low, works well for this). Add salt and pepper to taste. Pour mixture over the chicken. Bake, covered, at 350 degrees for 30 to 35 minutes or until chicken is done. Remove cover and cook an additional 5 minutes. Let stand for 5 minutes for sauce to thicken. Serve over rice and enjoy!

Number Of Servings:
Number Of Servings:
4 Servings




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