Total Calories: 348
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.
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