1. Melt butter in large skillet. Sauté chicken until tender. Remove chicken, set aside, and keep warm. In same skillet, cook onion and garlic until transparent.
2. Blend in flour and salt. Add tomatoes and chicken. Cover and cook 35 minutes on low heat.
3. Add sour cream and Parmesan cheese. Heat gently, but do not boil.
Wine Suggestion: California Chenin Blanc or French Vouray.
We like serving this dish over a bed of Angel Hair pasta. Some time savers on this are the already diced onions that come from OreIda in the freezer section. To make the dish look nice, when we add the sour cream, we dollop it right on top of the individual chicken pieces.
Of course, we really like spices so we double, even triple, the amount of garlic in the dish. We also like white pepper, and put some of that in. A Fume Blanc is also good with this dish.
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