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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHICKEN BREAST A' LA BUDAPEST Recipe

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This recipe for CHICKEN BREAST A' LA BUDAPEST is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 chicken breasts, skin and bone removed
1 stick butter
1 tsp. Worcestershire sauce
2 tbsp. bread crumbs
salt & pepper to taste
1 tsp. Hungarian paprika
4 to 5 green onions, chopped
1/2 c. dry white wine
3 to 4 cloves garlic, sliced
1/2 pint sour cream
parsley for garnish
Directions:
Directions:
Cut chicken breasts lengthwise, rinse and pat dry with paper towel. Melt butter in a long baking dish. Place the chicken pieces on the bottom flesh side down. Sprinkle with salt and pepper, turn and sprinkle the other side. Arrange side by side; divide onion and garlic evenly and place between or under the chicken pieces. Combine the sour cream with the Worcestershire sauce and a little salt and pepper and pour over the chicken so that it is completely covered. Sprinkle top with bread crumbs and paprika.
Bake at 375º F for 1 1/2 hours. After 30 minutes, add half of the wine, pouring it on the side. Bake another 20 minutes and add remaining wine. Garnish with parsley.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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