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New Orleans Wine Sauced Chicken

New Orleans Wine Sauced Chicken

New Orleans Wine Sauced Chicken shown here with a trinity of roasted herbed potatos (red potato, sweet potato and yam).


  • 4 chicken breast fillets
  • 6 Tbsp all-purpose flour
  • 3⁄4 tsp salt
  • 1⁄4 tsp black pepper
  • 1⁄4 tsp paprika
  • 4 Tbsp unsalted butter
  • 3⁄4 cup white wine (you may substitute water)
  • 1 tsp chicken bouillon
  • 1⁄4 tsp 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
  • chopped parsley, for garnish


  1. Rinse chicken and pat dry.
  2. In a shallow dish or pie plate, mix together flour, salt, pepper and paprika. Dredge chicken breasts in this mixture. (Keep the flour mixture, too!)
  3. In a large frying pan, melt 2 Tbsp butter until bubbly. Brown the chicken breasts on both sides in pan. Set aside on a dish.
  4. Add remaining butter to the pan and melt. Stir in reserved 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. Remove chicken to plate.
  7. Stir sour cream into pan and cook until just heated through.
  8. Pour sauce over chicken. Garnish with parsley. Serve.

Source: This recipe was adapted from Great American Recipes

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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