Napa Valley Chicken Bake Recipes

Steps:

• Wash chicken and pat dry.
• In small bowl, cmbine the flour, oregano, garlic, paprika, salt and pepper. Dust chicken with all the mixture (this will help thicken sauce).
• In large skillet heat the oil and brown the chicken.
• Arrange chicken in 9 x 13 baking dish. Sprinkle with the onions and mushrooms.
• In separate bowl mix together the wine, sour cream, tomato paste, and salt and pepper to taste. Pour over the chicken.
• Bake, covered, at 350 degrees for 30 to 35 minutes or until chicken is done. Remove cover last 5 minutes of cooking time.
• Tips: If desired, the top of casserole can be sprinkled with 1/2 cup grated Gruyere cheese 10 minutes before end of cooking time.

Steps:

• Wash chicken.
• Pat dry.
• In bowl, combine the flour, oregano, garlic, paprika, salt and pepper.
• Place chicken in bowl and mix to coat chicken. This will help thicken the sauce.
• In large skillet, heat the oil.
• Brown the chicken. (I throw the remainder of the flour mixture in with the chicken in the pan so that it will thicken the sauce enough.).
• Don't cook too well as it will finish cooking in oven.
• Arrange chicken in 9-by-13 inch baking dish.
• Sprinkle with mushrooms.
• In separate bowl, mix together the sour cream and tomato paste.
• Add wine and mix until mixture is liquidy (I find a hand beater, on low, works well for this).
• Add salt and pepper to taste.
• Pour mixture over the chicken.
• Bake, covered, at 350-F for 30 to 35 minutes or until chicken is done.
• Remove cover and cook an additional 5 minutes. Let stand for 5 minutes for sauce to thicken.
• Serve over rice.

Steps:

• In a small bowl, combine the dressing and mustard and stir until well blended.
• In a large bowl, the chicken, grapes, celery, pecans and green onion. Add the dressing to the salad and toss until evenly coated. Chill covered for two hours before serving.

Steps:

• In a small bowl, combine the dressing and mustard and stir until well blended.
• In a large bowl, combine the chicken, grapes, celery, pecans and green onion. Add the dressing to the salad and toss until evenly coated. Chill covered for two hours before serving.

Steps:

• For the tarragon yogurt dressing: Put the yogurt, mustard, honey, vinegar, celery seed and tarragon in a small bowl. Season with 1/4 teaspoon salt and about 1/8 teaspoon pepper and whisk to combine.
• For the chicken salad: Combine the chicken, grapes, almonds, celery and onion in a medium bowl. Add the dressing to the chicken mixture and toss until evenly coated.
• Serve the chicken salad on top of butter lettuce, cucumber slices, rice cakes, your favorite bread or even by itself!