Russian Chicken Recipe
I’m sure this really isn’t a Russian dish, but was probably created with a Russian dish in mind. This is one of my favorite Chicken Recipes and it is so easy to make.
As with a lot of my Mom’s recipes, I am unsure of the origin of it. I do know it is one she found in the early 1980’s and it soon became a family favorite.
Did my Mom make it up? Did she get it from a friend? From the newspaper or magazine? I really don’t know. But it is a winner! Enjoy!
- 4 Chicken Breast Halves (boneless & skinless)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 3/4 cups Wine
- 1/4lb Mushrooms (sliced think)
- 1 Medium Tomato (diced)
- 2 Green Onions (diced)
- 1/2 teaspoon Thyme (crumbled)
- 2 teaspoons Flour
- 1 Chicken Bouillon Cube
- 3/4 cups Light Sour Cream
|Season chicken with salt and pepper. Brown in butter in large skillet, about 10 minutes. Add 1/4 cup of the wine. Bring to boiling. Lower heat; cover and simmer 20 minutes or until tender. |
Transfer to warm platter and cover to keep warm.
|Scrape up any browned bits from bottom of the skillet. Cook mushrooms, tomato, green onion and thyme in skillet for three minutes. Sprinkle vegetables with flour; stir to mix well and cook 1 minute. Crumble bouillon cube into skillet; stir in remaining 1/2 cup wine. Continue stirring until bouillon cube is dissolved and mixture is smooth. |
|Remove from heat. Stir in sour cream. Reduce heat to very low. Cook until |
thickened and bubbly, about three minutes. Pour over chicken and serve.