Mellow chicken saute
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Whole chicken breasts, | |
| Halved and boned | ||
| 1 | tablespoon | Butter |
| 3 | Cloves garlic, crushed | |
| 2 | larges | Leeks, sliced in thin rings |
| 1 | small | Onion, sliced in thin rings |
| 4 | larges | Tomatoes, thickly sliced |
| 1 | pounds | Mushrooms, quartered |
| 5 | tablespoons | White zinfandel |
| Crushed dried basil | ||
| Minced parsley | ||
| Salt | ||
| Freshly ground pepper | ||
Directions
Remove the skin from the chicken. Melt the butter in a large skillet.
Saute the garlic, leeks, onion, tomatoes and mush- rooms until tender. Push the vegetables to the side of the skillet and add the chicken. Brown on 1 side, then brown the other side. (Or remove the vegetables and brown the chicken in a small amount of butter in the skillet.) Spoon the vegetables over the chicken and add the wine.
Season with basil, parsley, salt and pepper. Simmer over low heat, uncovered, basting frequently with the vegetables until the chicken is tender and the sauce is of desired con- sistancy. Adjust salt and pepper to taste.