Copyright © 2014 The FOURnet Information Network. All rights reserved.

CHICKEN BREAST WITH WHITE WINE SAUCE 
2 tbsp. all purpose flour
1/8 tsp. ground black pepper
2 chicken breasts, skinned, boned & split (about 1 lb. boneless)
2 tbsp. sweet unsalted butter
2 c. thinly sliced fresh mushrooms
1/4 c. chopped onion
1 c. white wine
1/4 c. minced parsley
2 c. hot cooked rice (prepared without salt)

Combine flour and pepper; coat chicken breasts with mixture. Shake off and reserve excess flour. Heat butter in a large skillet over medium heat. Brown chicken on both sides; remove from skillet. Add mushrooms and onion to skillet; saute until tender and golden. Stir in reserved flour; blend in wine. Bring to a boil; stirring frequently. Return chicken to skillet with tablespoon parsley. Cover; reduce heat and simmer for 25 minutes or until chicken is tender. Serve over rice; garnish with remaining parsley. Makes 4 tablespoons.
Share: Add review or comment

 Rating: 5 / 5 - Reviews: 2
Mar 31, 4:55 PM
Yvette (United States) says:
Mar 31, 3:58 AM
CL Mathew says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cc
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s