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CHICKEN BREASTS IN WINE 5 whole chicken breasts, halved, boned and skinned 2/3 c. (10 2/3 Tbsp.) butter or margarine 1 1/2 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 (12 1/2 oz.) can chicken broth 3 Tbsp. cornstarch 1 c. heavy cream 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 marga- rine. 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |