Baked Breast of Chicken in Wine

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Title: Baked Breast of Chicken in Wine
Yield: 4 Servings
Categories: Poultry


4 Chicken breasts; boneless
-and skinless
Salt; pepper, paprika
1/4 c Butter*
2 tb Butter for sauce
1 Jar mushrooms (optional)
2 tb Flour
1/2 c Chicken bouillon
1/2 c White wine
1/2 tb Chopped parsley

Date: Tue, 18 Jun 1996 12:02:01 -0400

From: Linda Robinson
Preheat oven to 400x F. Season chicken breasts with salt, pepper and
paprika. Arrange in butter baking pan and dot with 1/4 c. butterx. Bake
15 minutes, uncovered.

Meanwhile, melt 2 T. butter in a saucepan and add flour; cook for a minute
or two. Stir in bouillon (made from cubes, or use canned for less salt)
and wine. Cook and stir until thickened and smooth. Add parsley. Add
mushrooms, if desired. Pour sauce over chicken; cover pan tightly. Bake
10-15 minutes longer, until chicken is done.

Makes 4 servings, and goes well with wild rice or a rice pilaf. Looks and
tastes like more trouble than it is!

*I use about half that amount and it works just as well.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,