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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Breast Of Chicken In White Wine Recipe

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This recipe for Breast Of Chicken In White Wine is from E-LAB-ORATE 5th Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 whole chicken breasts
1/2 lb. butter or margarine
2C. finely chopped onion
1/2 lb. small mushrooms, washed
2 cloves garlic, crushed
1/2C. unsifted all-purpose flour
1/2tsp. salt
1/2tsp. pepper
1/2tsp. dried thyme leaves
2 (13 3/4oz.) cans chicken broth
4 chicken bouillon cubes
2C. Sauterne (or white zinfandel)
Directions:
Directions:
Wash chicken breasts. Dry on paper towels. In some hot butter, gently brown chicken breasts, a few at a time. Add more butter as needed. Remove chicken breasts as they brown and arrange in a shallow baking dish. Continue until all chicken is browned. Add onion, mushrooms and garlic. Saute about 5 minutes, stirring. Remove from heat. Combine flour with salt, pepper and thyme. Stir into onion mixture. Gradually stir in chicken broth. Crumble in bouillon cubes. Bring to boiling, stirring. Reduce heat and add Sauterne. Preheat oven to 400º. Add chicken breasts to wine mixture. Reduce heat and bake covered at 350º for 45 minutes. Garnish with parsley. Makes 24 servings in all.
To Freeze: Put chicken into a casserole and cover with foil and freezer wrap. You can divide the chicken into smaller portions for freezing.
To Serve (after freezing): Bake frozen casserole at 400º for 40 minutes. Stir and bake an additional 15 minutes or until bubbly.

 

 

 

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