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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is my favorite chicken recipe. The riesling complements the chicken flavor very well, and you can finish off the bottle with dinner! Ingredients:
12 ounces boneless skinless chicken breasts (about 2 breasts) |
1 egg white |
2 tablespoons flour |
1 tablespoon olive oil |
1/2 cup chicken broth |
1/4 cup onion, chopped |
1/3 cup mushroom, chopped |
1/4 cup carrot, chopped |
1/2 cup riesling wine |
1/4-1/2 teaspoon pepper |
1 tablespoon parsley |
1/2 teaspoon basil |
1/4 teaspoon rosemary |
Directions:
1. Beat egg white. Coat chicken in egg and flour.
2. In a frying pan, brown both sides of chicken in 1 T olive oil over medium heat (2-3 minutes on each side). Don't turn the heat too high - olive oil loses its health benefits at high heats!
3. Meanwhile, in a separate pan, saute onion in 2 T of the chicken broth. Add in mushroom and carrots. Saute for another 5 minutes.
4. Add riesling to vegetables. Cook until bubbles. Add pepper, parsely, basil, rosemary, and remaining chicken broth.
5. Stir until well-mixed. Pour stock and herbs over chicken. Cover and cook over low heat for 15-20 minutes until chicken is no longer pink in the middle. Stock should be simmering, not boiling.
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