Chicken Vienna

Serves: 4
Total Calories: 1,207


1/3 cup olive oil
1 broiler-fryer chicken 3 1/2 - to 4-pound, cut into serving pieces
All-purpose flour
Salt and pepper
1 onion large, chopped
2 cloves garlic chopped
3/4 pound mushrooms fresh, sliced
2 tomatoes large fresh, peeled, seeded and chopped
1 tablespoon cilantro fresh chopped or 1 teaspoon dried tarragon, crushed
1/2 cup vermouth
1 tablespoon flour
3/4 cup sour cream


In a large skillet, heat olive oil and brown pieces ofch icken which have been rolled in mixture of flour, salt and pepper. Remove pieces of chicken as they brown and put aside. Into same skillet, add chopped onion and garlic sauté for 4 minutes. Add mushrooms sauté for 3 minutes then add tomatoes. Over this sprinkle cilantro or tarragon, then add vermouth and mix well. Simmer for 3 minutes. Put chicken into skillet and spoon some of the vegetable mixture over pieces. Cover skillet tightly and simmer for 30 minutes, basting the chicken twice during this period with sauce. Remove chicken from skillet.

Sprinkle 1 tablespoon flour over sauce in skillet and stirring with whisk, simmer for 5 minutes until sauce thickens. Add the sour cream and return chicken to skillet. Heat gently for 4 to 5 minutes. Remove chicken to heated platter. Check sauce for seasoning. Spoon sauce over chicken and serve with rice.

Nutritional Facts:

Serves: 4
Total Calories: 1,207
Calories from Fat: 228

This Chicken Vienna recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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