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CATEGORY CUISINE TAG YIELD
Meats American Poultry 6 Servings

INGREDIENTS

3 Chicken breasts, split
Flour seasoned with salt
pepper paprika and
tarragon
6 T Clarified butter or cooking
oil
2 Cloves garlic, crushed
3 Carrots, chunked
6 Ribs celery, chunked
1 Onion, chunked
2/3 Tomatoes, chopped
1 c Rich chicken stock
1 c Still rose wine
Salt and pepper
Chopped parsley

INSTRUCTIONS

Preheat oven to 350 F. Dip chicken breasts in seasoned flour. Brown
lightly in heavy skillet in butter or oil in which garlic has been
browned. Place chicken breasts in a baking dish and cover with
carrots, celery, onions and tomato. Fill dish half-full with stock  and
wine. Cover and braise in oven for 30 to 40 minutes until done,  but
not dry. Remove chicken and half the vegetables and keep warm.  Strain
remaining sauce and puree vegetables in a blender. Recombine  with
sauce and simmer, adding bits of butter and seasoned flour to  thicken.
Season sauce to taste with salt and pepper. Serve over  chicken breasts
on a heated platter, garnished with parsley. Note: Be  careful not to
overcook chicken.  JEFFERSON AVE. BOARDING HOUSE  JEFFERSON AVE., ST.
LOUIS  BELL CANYON CELLARS NAPA VAL. 78  From the <Micro Cookbook
Collection of American recipes>, downloaded  from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10368
Calories From Fat: 864
Total Fat: 99.2g
Cholesterol: 0mg
Sodium: 46442.4mg
Potassium: 4255.1mg
Carbohydrates: 2148g
Fiber: 77.9g
Sugar: 4.8g
Protein: 247g


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