| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
30-minute, Quick/easy, Poultry, Sauces |
2 |
Servings |
INGREDIENTS
| 2 |
sl |
Bacon |
| 2 |
|
Skinless boneless chicken |
|
|
Breast halves |
|
|
All-purpose flour |
| 3/4 |
c |
Frozen petite or pearl |
|
|
Pearl onions |
| 2/3 |
c |
Dry red wine |
| 1/3 |
c |
Canned low-salt chicken |
|
|
Broth |
| 3/4 |
ts |
Dried thyme |
INSTRUCTIONS
NORMA WRENN-CAN BE DOUBLED
Serve buttered egg noodles and broccoli spears with this streamlined
classic, and a purchased apple tart afterward.
Cook bacon in heavy medium skillet over medium heat until crisp and brown.
Transfer bacon to paper towel and drain. Crumble bacon.
Season chicken with salt and pepper. Coat with flour; shake off excess.
Add chicken to same skillet and saute over medium heat until chicken is
brown and just cooked through, about 4 minutes per side. Using tongs,
transfer chicken to plate.
Pour off all but 1 tablespoon fat from skillet. Add onions, wine, broth and
thyme to skillet. Bring to boil, scraping up browned bits. Reduce heat to
medium-low and simmer until onions are tender and sauce thickens slightly,
about 12 minutes; season with salt and pepper. Return chicken and any
accumulated juices to skillet. Simmer chicken until just heated through,
about 2 minutes. Transfer chicken to plates. Spoon sauce over. Garnish with
bacon.
Source: Bon Appetit 9/93
Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Nov 19, 97
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