Serves: 8
Total Calories: 348

8 boneless skinless chicken breast halves
1/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground sage
3 tablespoons butter
1 medium piece bacon fat
1 1/2 cups white wine
1 cup chicken broth
1 pound fresh sliced button mushrooms (more if you really like mushrooms)
1/2 cup sour cream
1 tablespoon unseasoned bread crumbs
2 tablespoons flour

Mix flour, salt, pepper, and sage in a shallow bowl. Melt 2 tablespoons of the butter in a frying pan. Dredge chicken in the flour mixture, and brown the chicken on both sides. Rub bacon fat all over the inside of a 12-inch Dutch oven. Place browned chicken inside the DO. Pour wine and broth over chicken. Cover and bake for about 30 minutes. Melt 1 tablespoon butter in same frying pan. Sauté mushrooms 7-8 minutes until tender. Add to the DO. Bake another 30 minutes. Remove chicken from DO and set aside.

Combine the sour cream, crumbs, and flour. Stir into the wine, broth, and mushroom mixture, and place back on heat source until thickened, stirring occasionally. Serve sauce over chicken. Tastes great with either wide egg noodles or mashed potatoes. Recipe doubles easily.

Nutritional Facts:

Serves: 8
Total Calories: 348
Calories from Fat: 101

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Chukar Paella
Cougar Ranch Crab Rockefeller
Curried Halibut
Duck Gumbo
Duck With Olives
Dutch Oven Shrimp Casserole With Feta Cheese
Frontier Creamed Chicken
German Baked Chicken With Mushrooms
Jalapeño Duck
Musselshell Grilled Salmon Filet
Onion Stuffed Alaskan Halibut Filets
Pollo De Casa (Boarding House Chicken)
Pollo Supreme (Chicken Supreme)
Salmon Or Steelhead In Cream Sauce
Smoked Fish Dry Rub
South Of The Border Chicken Tortilla Casserole
Sweet And Sour Chukars
Turkey Camp Turkey Gumbo