Creamy Baked Parmesan Chicken
A simple and comforting baked chicken dish featuring tender chicken cutlets in a creamy white wine and celery sauce, topped with sour cream, parmesan, and crispy breadcrumbs.
A simple and comforting baked chicken dish featuring tender chicken cutlets in a creamy white wine and celery sauce, topped with sour cream, parmesan, and crispy breadcrumbs.
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Prices vary by store
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Preheat your oven to 375°F (190°C).
In a small bowl, combine paprika, dried rosemary, onion powder, and garlic powder to create a spice blend. Rub the blend all over the chicken cutlets.
In a baking dish, whisk together the cream of celery soup and about half of the white wine until smooth.
Season the sauce with salt and pepper. Stir in the minced garlic and sliced onions.
Lay the seasoned chicken cutlets on top of the sauce mixture in a single layer.
Dollop a spoonful of sour cream onto each chicken cutlet and spread it to cover the surface.
Sprinkle the grated parmesan cheese evenly over the chicken.
Drizzle the remaining white wine over the parmesan cheese.
Top everything with an even layer of Italian-style breadcrumbs.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and return the dish to the oven. Broil for 2-3 minutes, or until the top is golden brown and bubbly.
Let rest for a few minutes before serving. Serve the chicken and sauce over mashed potatoes and garnish with fresh parsley, if desired.

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