When you bring a dish to a potluck, you want it to be good. Not just good… you want it to be the kind of good that people go on and on about, the kind of good that brings in half a dozen requests for the recipe, the kind of good that leaves the serving dish licked clean. I imagine that Miriam (whoever she may be) called this recipe Potluck Chicken because it’s just that kind of dish. It’s comforting and hearty with a sauce that’s creamy and rich in earthy, herby flavor. And it’s easy. And it feeds a crowd. Perfect for a potluck.
8 chicken breasts
1 lb mushrooms, sliced
1/2 cup all-purpose flour
1/2 pint sour cream
1/2 cup dry white wine
4 tablespoons butter
2 teaspoons fresh rosemary, chopped
kosher salt and fresh ground pepper, to taste
Preheat oven to 350°F.
Dredge (or shake) chicken in flour and season with salt and pepper.
Melt butter in a large skillet over medium-high heat and brown chicken on both sides. Arrange browned chicken in a large baking dish in one layer.
In the same pan where chicken was browned, reduce fat to 2 tablespoons and reduce heat to medium. Add sliced mushrooms and cook slightly, 3-5 minutes. Add sour cream, white wine, and rosemary, and stir to combine.
Pour sour cream sauce over chicken, cover dish with foil and bake until chicken is cooked through, about 1 1/4 hour for bone-in chicken, 30-40 minutes for boneless chicken. Serve with rice or noodles. Enjoy!