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Chicken Breasts in Wine

Source of Recipe

Mercyteapot/EDC


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1417.1

List of Ingredients

5 whole chicken breasts, halved, boned and skinned
2/3 c. (10 2/3 Tbsp.) butter or margarine
1½ to 2 lb. small white onions (can be canned)
1 lb. small fresh mushrooms
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
dash of thyme
3/4 c. Sauterne or other dry white wine
1 (12½ oz.) can chicken broth
3 Tbsp. cornstarch
1 c. heavy cream


Recipe

Fry chicken in about half the butter or margarine, a few pieces at a time, until golden (about 5 minutes on each side). Heat remaining butter in large pan or dutch oven. Saute onions about 10 minutes. Add mushrooms and saute an additional 5 minutes. Add chicken, salt, pepper, bay leaf, thyme, 1/2 cup Sauterne and chicken broth. Cover and simmer over low heat 20 minutes. (This much can be done a day ahead and refrigerated overnight. Reheat before proceeding.) In small bowl, make a smooth paste of cornstarch and remaining wine. Gradually add to chicken and simmer, stirring, for 15 minutes. Stir in heavy cream. Simmer, covered, for 10 minutes. Do not allow to boil vigorously or cream will separate. Remove bay leaf. Serve over rice. Alternative: Use only about half the butter or margarine. Take out the chicken when brown. Saute the onions and mushrooms in the same fat and then just add the chicken. This will save calories and even enhances the taste.