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| BREAST OF CHICKEN (30 MINUTES) | |
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2 boneless chicken breast halves, skinned 1/2 c. Holland House White or Marsala Cooking Wine 4 tbsp. sweet butter 1/4 c. flour 1/4 tsp. black pepper 1/4 tsp. paprika 1 c. sliced mushrooms 2 tbsp. minced parsley Mix flour with pepper and paprika and lightly dust the chicken breasts. Melt butter in hot skillet; saute chicken gently over low heat, until golden on both sides and juices run clear. Remove to a platter and keep warm in 200 degree oven. Pour Holland House White or Marsala Cooking Wine into skillet, scraping skillet to incorporate brown bits. Add mushrooms and continue to cook until wine is reduced by 1/2. Add any juices that might have accumulated around the chicken pieces. Pour sauce over chicken breasts and sprinkle with parsley. Serves 2. | |
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recipe reviews #175118
Maureen (Pennsylvania) says:
So glad to have found this recipe again. I threw it out mistakenly a couple of years ago. It's always been one of my family's top favorites.
#179065
Chrys (New Hampshire) says:
Excellent - but *please* use a drinking wine, not cooking wine. That stuff is full of things that aren't wine, and just not nice... If you don't want to buy a whole bottle, try to pick up one of the single serving 187ml bottles. They're normally sold in 4 packs, but some stores sell them as singles.
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