Chateau Sierra Chicken is out of this world! It was creamy, and the chicken came out so moist. This recipe was mouth watering and was very delicious. It was literally so amazing! Oh my gosh this chicken recipe has to be one of my favorite recipes of all time! What is even more awesome is that it only took about 40 minutes to prepare.
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2 whole chicken breasts, skinned, boned, cut in half.
2-3 oz. Mozzarella, Shredded
3 Tbsp. Butter
1 clove Garlic Minced
2 Tsp. Parsley
3 Tbsp. Dry White Wine
1 Cup Chicken Broth
¼ Cup Flour
½ Tsp. Paprika
¼ Tsp Pepper
½ Cup Sour Cream
½ Tsp Salt
Cut the chicken breast in half lengthwise so now you have four pieces of chicken.
Flatten chicken breast to do this I covered the chicken with saranwrap so that the raw chicken juice’s don’t go flying.
Then I pounded them with a wooden mallet until it was about 3/8 of an inch thick.
On a busy weeknight you could go a little thinner so that they cook a little faster. Which is what I did in the photo below.
Now the Magic happens!
Top each piece with 1/4 of the cheese, 1 teaspoon of butter, 1/4 of the garlic, 1/4 of the parsley, and 1 teaspoon of the wine.
Roll to enclose the feeling insecure with toothpicks.
Combine flour, paprika, and pepper.
Coat the chicken and shake off the excess. In a frying pan melt butter, and add the chicken.
Turning often until evenly browned on all sides.
Next add broth, cover, reduce heat and simmer until the chicken is no longer pink in the middle.
Remove the chicken from the pan and keep warm in the oven. My oven has a warm setting I guess like most ovens do and I use it with situations like this.
To make the sauce for Chateau Sierra Chicken
Then mix the remaining wine with 1 teaspoon of the flour mix and sour cream.
Mix well.
Deglaze the frying pan with chicken broth and wine, really scraping the bottom bits.
Add the wine and sour cream mixture and bring to a boil.
To plate the chicken you really want to cover it in the sauce, the photo doesn’t do this recipe justice, because it was so delicious!
I served the Chateau Sierra Chicken with fruit salad and Blue Cheese Macaroni Salad. It was an amazing and yet a very easy dinner.
Chateau Sierra Chicken
Ingredients
- 2 Whole Chicken Breasts Skinned, boned, and cut in half
- 2 to 3 Oz Mozzarella Shredded
- 3 Tbsp. Butter
- 1 Clove Garlic Minced
- 2 Tsp. Parsley
- 3 Tbsp. Dry White Wine
- 1/4 Cup Flour
- 1/2 Tsp. Paprika
- 1/4 Tsp. Pepper
- 1 Cup Chicken Broth
- 1/2 Cup Sour Cream
- 1/2 Tsp. Salt
Instructions
- Cut the chicken breast in half lengthwise.
- Flatten chicken breast until about 3/8 of an inch thick.
- Top each piece with 1/4 of the cheese, 1 teaspoon of butter, 1/4 of the garlic, 1/4 of the parsley, and 1 teaspoon of the wine.
- Roll to enclose the feeling insecure with toothpicks.
- Combine flour, paprika, and pepper, coat the chicken and shake off the excess.
- Coat the chicken and shake off the excess. In a frying pan melt butter, and add the chicken.
- Turning often until evenly browned on all sides.
- Next add broth, cover, reduce heat and simmer until the chicken is no longer pink in the middle.
- Remove the chicken from the pan and keep warm in the oven.
- Then mix the remaining wine with 1 teaspoon of the flour mix and sour cream and mix well.
- Deglaze the frying pan with chicken broth and wine, really scraping the bottom bits.
- Add the wine and sour cream mixture and bring to a boil.
- To plate the chicken you really want to cover it in the sauce.
1 Comment
Rhubarb and Brown Sugar n Garlic Sauce Sneaky Salmon - That Kristi Girl · July 26, 2021 at 2:54 pm
[…] If you absolutely loved this recipe for Rhubarb and Brown Sugar n Garlic Sauce Sneaky Salmon then try other salmon recipes from thatkristigirl.com like Chateau Sierra Chicken […]
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