Description Edit

  • Makes 4 servings

Ingredients Edit

Directions Edit

  1. Cook bacon and garlic in butter in large skillet over medium-low heat until bacon is partially cooked; discard garlic.
  2. Add chicken and brown on all sides.
  3. Stir in onion and cook until transparent.
  4. Add ¼ cup wine and cook a few minutes, stirring to loosen browned particles.
  5. Add mushrooms, parsley, chives, bay leaf, black pepper and broth. Cover and cook over low heat 30 minutes or until chicken is tender.
  6. Remove chicken and keep warm. Discard bay leaf.
  7. Blend flour with remaining ¼ cup wine. Stir into sauce and cook until thickened and bubbly.
  8. Serve chicken over hot rice.
  9. Top with sauce and dollops of sour cream. Garnish with parsley, if desired.

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