Saute chicken breasts
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .