| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 2 | Servings | |
INGREDIENTS
| 1 | c | Chicken stock |
| 1 | c | Red wine; (rose or bag in a box both work) |
| 2 | Skinless bone-in chicken breasts | |
| 1 | md | Onion; chopped |
| 8 | oz | Mushrooms; sliced |
| 4 | Carrots; halved or quartered lengthwise depending on thickness | |
| 1 | tb | Olive oil |
| 1 | ts | Thyme |
| 2 | Bay leaves | |
| 5 | Cloves garlic; chopped | |
| 1 | ts | Black pepper |
| 1/4 | c | Flour |
INSTRUCTIONS
Hi all-- I'm new to this list and I have been enjoying it so far. Hopefully I'm not repeating a recipe which has already appeared, but I thought I'd share the following, which is a recipe I got from a regional cookbook called Southern Sideboards which is put out by a Junior League group in Missouri, I think. I have made some changes to it to make it healthier, though. In a large skillet, heat olive oil on medium high heat. Coat chicken breasts thoroughly with pepper and flour. Brown chicken breasts in oil on both sides. (About 6-10 minutes.) Remove chicken to a plate and cover. Add onions and garlic to skillet. Sautee about 1 minute. Add mushrooms and saute until tender, about 2 minutes. Return chicken to skillet. Add remaining ingredients and simmer 1 hour (or more) until done. Serve over white rice. Posted to EAT-L Digest by Meghan E Gray-Leckrone <[email protected]> on Jan 6, 1998
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