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    Chicken Breast in White Wine


    Source of Recipe


    French cookbook in the 70's


    List of Ingredients


    • 12 whole chicken breast, split
    • 1/2 pound butter or margerine
    • 2 cups finely chopped onion
    • 1/2 lb small mushrooms, washed
    • 2 cloves garlic, crushed
    • 1/2 cup unsifted flour
    • 1.2 tsp salt
    • 1/2 tsp pepper
    • 1/2 tsp dried thyme leaves
    • 2 cans chicken broth ( 13 3/4 oz size)
    • 4 chicken bouillon cubes
    • 2 cups white wine


    Instructions


    1. wash chicken breasts; dry on paper towels, remove skin
    2. in some butter in a 5 quart dutch oven with tight fitting lid, gently brown chicken breasts, a few at a time, add more butter as needed remove chicken breasts as they brown continue until all chicken is browned
    3. add onion, mushrooms, and garlic, saute, stirring, about 5 minutes. remove from heat
    4. combine flour with salt, pepper and thyme, stir into onion mixture.
    5. gradually stir in chicken broth, crumble in bouillon cubes.
    6. bring to boiling, stirring, reduce heat, and add wine.
    7. preheat oven to 400 degrees.
    8. add chicken breasts to wine mixture, bake covered 30 minutes.


    Final Comments


    It is great with rice.
 

 

 

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