Chicken in White Wine Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Open a bottle of dry white wine, pour yourself a glass to sip on while preparing the meal. The remainder of the bottle can be used in this recipe. This is a recipe that doesn't take much work but smells wonderful while cooking and can be a great source of comfort food! Make sure to use very dry white wine for best results! Chicken stock can be substituted but it isn't quite the same! Ingredients:
1 tablespoon oil |
2 teaspoons butter |
4 chicken breasts, deboned |
1 cup carrot |
1 cup spanish onion |
2 sticks celery |
1/2 cup green pepper |
1/2 cup red pepper |
1/2 cup mushroom (small and whole if possible) |
3/4 cup frozen peas |
2 tablespoons flour |
2 1/2 cups white wine, dry, full bodied preferred |
2 tablespoons worcestershire sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon dry mustard |
Directions:
1. Chop carrots, celery, green pepper, red pepper and onion into bite size
2. pieces (approximately 1-1/2 inches square).
3. Dice chicken into bite-size pieces or leave hole. Saute chicken in oil & butter until golden. Transfer to casserole dish. Add onions, celery and mushrooms to remaining liquids in pan and saute for 5 - 8 minutes. Add green and red pepper and cook until tender crisp, approximately 3 minutes. Stir in flour until vegetables are well coated and add wine and simmer for 2 minutes. Add dry mustard, Worcester sauce, salt and pepper and mix. Add to casserole dish. Place casserole dish
4. in 350 F oven for 1 hour. The last 10-15 minutes add peas.
5. If using whole chicken breast, serve with large pieces of chicken on top of vegetables and sauce. Serve alone or on long-grain rice.
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