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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is elegance on a budget. I sometimes serve this over linguine instead of rice. Ingredients:
1 1/2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 large chicken breasts, split,boned and skinned |
4 tablespoons butter |
1/2 lb fresh mushrooms, thinly sliced |
1/4 cup chopped onion |
1/4 cup chopped fresh parsley |
1 cup dry white wine |
Directions:
1. Combine flour, salt and pepper.
2. Coat chicken with the flour mixture and shake off excess flour.
3. Reserve remaining flour mixture.
4. Melt 2 Tablespoons butter in a large skillet over medium heat.
5. Brown chicken; remove from skillet and drain.
6. Add remaining butter, mushrooms, onion, and 2 Tablespoons of chopped parsley; saute until onion is transparent.
7. Stir in reserved flour.
8. Blend in wine.
9. Bring to a boil, stirring frequently.
10. Add chicken.
11. Cover, reduce heat and simmer for 25 minutes or until chicken is tender.
12. Serve over rice and garnish with remaining parsley.
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