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Makes 6 servings.



  1. Combine flour, salt, pepper and garlic powder.
  2. Roll chicken in seasoned flour. Brown well in butter.
  3. Remove chicken from pan. Add Onion and cook until tender crisp.
  4. Stir in wine, broth and bay leaf. Bring to a boil and continue boiling about 1 minute.
  5. Return chicken to the pan. Cover, reduce heat and simmer 30 minutes.
  6. Add cornstarch dissolved in 2 tablespoons water. Top with tomatoes.
  7. Cook, stirring, 2 to 3 minutes or until sauce is thickened. Remove bay leaf.
  8. Stir in sour cream.
  9. Serve over fluffy rice.