Saute chicken breasts

Yield: 4 Servings

Measure Ingredient
¼ cup Butter (up to)
6 \N Chicken breasts
1 \N Onion; sliced
1 \N Clove garlic; minced
2 tablespoons Flour
½ teaspoon Salt
¼ teaspoon Pepper
1 \N Chicken bouillon cube
1 cup Hot water
1 can (#303) small white potatoes; drained
¼ cup Red wine
\N \N 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, .

Similar recipes