| 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
<meg-leckrone@MAILEXCITE.COM> on Jan 6, 1998
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”