Sprinkle chicken with salt and pepper; roll in flour. Over medium-high
heat, melt butter. Cook chicken until golden on both sides. Remove
chicken. Reduce heat to low. Stir wine and water into drippings, scraping
to loosen any brown bits. Return chicken to skillet. Cover, simmer about
30 minutes.
I usually make a little more sauce and personally like to increase the wine
over water mixture a bit.
From: Cher Lindenmuth <clindenm@tc1018.pto.ford.com>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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