Yield: 6 Servings
|6||Skinless; boneless, chicken breast halves|
|2 tablespoons||Paprika (not the hot variety)|
|1 can||Mushroom soup|
|¼ cup||Half & Half|
|¾ cup||Zinnfindel white wine|
|1 can||(14-oz) chicken broth|
submitted by: jmchee@... (Marina Cheesman, Phoenix, AZ) This is my own recipe, I hope others enjoy it. It is a family favorite.
In large skillet medium heat, add margarine, melt. Add chicken breast and brown lightly, about 3-4 minutes.Before turning add ⅓ of paprika. Turn chicken, sprinkle with ⅓ of paprika again. Turn final time, using rest of paprika. Brown 3-4 additional minutes. Remove chicken. Add thinly sliced onions toss onions to coat with drippings from pan. Add white wine, using spatula loosen all the brown bits on bottom of pan. Add chicken broth, and mushroom soup,blend. Add bay leaf. Return chicken to skillet and cover, cook 30 minutes, med. low. Remove bay leaves. Finally add ½ and ½ and mix through gravy, sprinkle with nutmeg and slowly cook 5 minutes longer.
Excellent with noodles, even better with mashed potatoes DAVE <DAVIDG@...>
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RECIPE ARCHIVE - 24 JUNE 1996
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