| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breasts; boneless and skinless | |
| Salt; pepper, paprika | ||
| 1/4 | c | Butter* |
| 2 | tb | Butter for sauce |
| 1 | Jar mushrooms (optional) | |
| 2 | tb | Flour |
| 1/2 | c | Chicken bouillon |
| 1/2 | c | White wine |
| 1/2 | tb | Chopped parsley |
INSTRUCTIONS
Date: Tue, 18 Jun 1996 12:02:01 -0400 From: Linda Robinson <[email protected]> Preheat oven to 400x F. Season chicken breasts with salt, pepper and paprika. Arrange in butter baking pan and dot with 1/4 c. butterx. Bake 15 minutes, uncovered. Meanwhile, melt 2 T. butter in a saucepan and add flour; cook for a minute or two. Stir in bouillon (made from cubes, or use canned for less salt) and wine. Cook and stir until thickened and smooth. Add parsley. Add mushrooms, if desired. Pour sauce over chicken; cover pan tightly. Bake 10-15 minutes longer, until chicken is done. Makes 4 servings, and goes well with wild rice or a rice pilaf. Looks and tastes like more trouble than it is! *I use about half that amount and it works just as well. EAT-L DIGEST 17 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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