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FOUR HERB CHICKEN WITH WINE SAUCE | |
4 split chicken breasts or 1-3 lb. chicken cut into quarters Flour Butter or olive oil 1 tsp. rosemary 1 tsp. thyme 1 tsp. tarragon 1 tsp. sage 1/3 c. dry white wine - Anjou or Burgundy Sprinkle chicken pieces lightly with flour and brown them in butter or olive oil over a hot flame. Combine rosemary, thyme, tarragon and sage. As chicken browns, sprinkle herbs evenly over chicken. Lower flame and continue to cook until tender. Remove chicken to a warm serving platter. Skim off fat from pan and to juice remaining add white wine or burgundy. Simmer wine sauce until thickened slightly. Pour over chicken and serve. |
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