Napa Valley Chicken Bake Food

NAPA VALLEY CHICKEN BAKE

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.

NAPA VALLEY CHICKEN SALAD

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.

NAPA VALLEY CHICKEN BAKE

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.

HEALTHY NAPA CHICKEN SALAD

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!