Source: Gerry Kennie Hatchery Division
Cook Time: 20 – 25 minutes Number of Servings: 4

 4 Whole EdenValley Boneless Breast
 6 Tbsp Flour
 3/4 Tsp Salt
 1/4 Tsp Pepper
 1/4 Tsp Paprika
 4 Tbsp Butter
 3/4 Cup White Wine
 1 Cube Chicken Bouillon
 1/4 Tsp Poultry Seasoning
 1 Whole Bay Leaf
 1/2 Cup Onion, chopped
 3/4 Cup Celery, chopped
 1/2 Cup Carrots, grated
 1/2 Cup Sour Cream

Instructions:
Rinse chicken, pat dry.  Mix together flour, salt, pepper and
paprika.  Dredge chicken breasts in this mixture.  Melt 2 tbsp.
butter in large frying pan until bubbly brown chicken breasts on
both sides and set aside.  Melt remaining butter in pan.  Stir in
remaining flour mixture until smooth.  Add wine (or water).  Stir
until smooth.  Stir in chicken bouillon, poultry seasoning, bay
leaf, mushrooms, onions, carrots and celery.  Add chicken
breasts, cover and simmer for 20 – 25 minutes (until chicken is
done) remove chicken to plate.  Stir sour cream into pan. 
Cook until heated through.  Pour sauce over chicken and
serve.  Sprinkle with chopped parsley and/or green pepper.
You can substitute wine with water.