New Orleans Wine Sauced Chicken

• 1 1/4 lbs chicken breast fillets (4)
• 6 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 4 tablespoons butter or 4 tablespoons margarine
• 3/4 cup white wine (you may substitute water)
• 1 teaspoon chicken bouillon
• 1/4 teaspoon poultry seasoning
• 1 bay leaf
• 1 3/4 cups sliced mushrooms
• 1/2 cup diced onion
• 3/4 cup diced celery
• 1/2 cup grated carrot
• 1/2 cup sour cream
• green pepper, diced, for garnish
• chopped parsley, for garnish

1. Rinse chicken, if needed. Pat dry.
2. Mix together flour, salt, pepper and paprika. Dredge chicken breasts in this mixture.
3. Melt 2 tablespoons butter in a large frying pan until bubbly. Brown chicken breasts on both sides in pan. Set aside.
4. Melt remaining butter in pan. Stir in remaining flour mixture until smooth. Add wine or water. Stir until smooth.
5. Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
6. Add chicken breasts. Cover and simmer for 20 to 25 minutes or until chicken is cooked to your liking.
7. Remove chicken to plate.
8. Stir sour cream into pan. Cook just until heated through. Pour sauce over chicken and serve. Sprinkle with parsley and/or green pepper.

chicken, allpurpose, salt, pepper, paprika, butter, white wine, chicken bouillon, poultry seasoning, bay leaf, mushrooms, onion, celery, grated carrot, sour cream, green pepper, parsley

Taken from www.food.com/recipe/new-orleans-wine-sauced-chicken-244997 (may not work)