| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Butter (up to) |
| 6 | Chicken breasts | |
| 1 | Onion; sliced | |
| 1 | Clove garlic; minced | |
| 2 | tb | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Chicken bouillon cube | |
| 1 | c | Hot water |
| 1 | cn | (#303) small white potatoes; drained |
| 1/4 | c | Red wine |
| Snipped parsley |
INSTRUCTIONS
In hot butter in a large skillet, saut. chicken breasts on both sides until brown. Add onion and garlic; cook about 5 minutes. In a small bowl combine flour, salt, pepper; slowly stir in bouillon cube that has been dissolved in hot water. Pour over browned chicken; cook slowly, covered, about 25 minutes or until chicken is tender. Add potatoes and wine; heat. Garnish with parsley. Serves 4 to 6. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”