 |
Chicken in White Wine Recipe | |
Chicken | |
|
Ingredients:
4 boneless, skinless chicken breast halvesFlour 1/2 cup butter or margarine 1/2 tsp. salt Pepper, freshly ground 1 tbsp. tarragon 3/4 cup dry white wine, divided 3 tbsp. snipped parsley
Directions:
Place breasts between two pieces of waxed paper and pound as flat as possible with a pounder or the flat side of a heavy cleaver. Dust breasts lightly with flour. Preheat electric skillet to 350 degrees. Melt butter in electric skillet. Add breasts and brown lightly on both sides. Add salt, pepper, tarragon and 1/2 cup of the wine. Reduce heat to Simmer and cook, uncovered, about 10 minutes or until breasts are tender. Place chicken on a warm serving platter. Add parsley and remaining wine to skillet. Set heat at 380 degrees and cook, stirring constantly until sauce is reduced a little. Taste and add salt and pepper if necessary. Pour sauce over chicken breasts. | |