saute chicken breasts
- Categories
- Poultry
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter (up to) |
| 6 | Chicken breasts |
| 1 | Onion; sliced |
| 1 | Clove garlic; minced |
| 2 tablespoons | Flour |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 | Chicken bouillon cube |
| 1 cup | Hot water |
| 1 can | (#303) small white potatoes; drained |
| ¼ cup | Red wine |
| Snipped parsley |
In hot butter in a large skillet, saut‚ chicken breasts on both sides until brown. Add onion and garlic; cook about 5 minutes.
In a small bowl combine flour, salt, pepper; slowly stir in bouillon cube that has been dissolved in hot water. Pour over browned chicken; cook slowly, covered, about 25 minutes or until chicken is tender. Add potatoes and wine; heat. Garnish with parsley. Serves 4 to 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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