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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Simple, weeknight version of the classic recipes already found on Zaar. Not a soup... Came from the back of a Wylers bouillon cube package, but I made several modifications. Ingredients:
4 boneless skinless chicken breasts, each cut into 6-8 pieces |
2 tablespoons flour |
2 tablespoons olive oil |
1 cup onion, sliced |
1 cup white wine |
4 chicken bouillon cubes |
3/4 teaspoon fresh thyme |
3 cups potatoes, red sliced 1/4 inch thick |
1 cup grape tomatoes, halved |
Directions:
1. Dredge chicken in flour and season with salt and pepper. Slow-cook onions on low in oil until soft and sweet. In large skillet, saute chicken in hot oil until lightly browned. Add wine, mustard, crushed bouillon cubes and thyme. Bring to a boil, add potatoes, then reduce heat and simmer about 30 minutes until potatoes are soft. Add tomatoes, then serve.
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