| 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.
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