| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Poultry, Seasonings |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Grated romano cheese OR- parmesan cheese |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Ground black pepper |
| 1 |
lb |
Boneless chicken breast |
| 2 |
ts |
Olive oil |
| 3/4 |
c |
White wine; plus… |
| 1 |
tb |
White wine |
| 1 1/2 |
ts |
Chicken bouillon crystals |
| 1/2 |
|
Garlic clove; crushed |
| 1 1/2 |
ts |
Chopped fresh parsley |
| 1 1/2 |
ts |
Cornstarch |
INSTRUCTIONS
Combine the cheese, flour, paprika, and pepper in a shallow bowl. Coat both
sides of chicken with the flour mixture.
Heat the oil in a skillet and brown the chicken slowly on both sides.
Meanwhile, mix 3/4 cup wine, tarragon, bouillon, and garlic together in a
small bowl. Pour the wine mixture over the browned chicken in the skillet.
Simmer, covered, over low heat for about 35 minutes, or until the chicken
is cooked through. While the chicken is simmering, mix together 1
tablespoon wine, the parsley, and the cornstarch. Transfer the cooked
chicken from the skillet to a serving platter. Pour the wine and cornstarch
mixture into the juices in the skillet, stir until thickened, and then pour
this sauce over the chicken.
* Source: Janice Britt, Tallahassee, Florida * The Herb Companion,
August/September 1993 * Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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