| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
St. Louis |
Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
lg |
Chicken breasts; split |
|
|
Flour seasoned with salt; pepper; paprika and tarragon |
| 6 |
tb |
Clarified butter or cooking oil |
| 2 |
|
Cloves garlic; crushed |
| 3 |
|
Carrots; chunked |
| 6 |
|
Ribs celery; chunked |
| 1 |
lg |
Onion; chunked |
| 2/3 |
|
Tomatoes; chopped |
| 1 |
c |
Rich chicken stock |
| 1 |
c |
Still rose wine |
|
|
Salt and pepper |
|
|
Chopped parsley |
INSTRUCTIONS
Preheat oven to 350 F. Dip chicken breasts in seasoned flour. Brown lightly
in heavy skillet in butter or oil in which garlic has been browned. Place
chicken breasts in a baking dish and cover with carrots, celery, onions and
tomato. Fill dish half-full with stock and wine. Cover and braise in oven
for 30 to 40 minutes until done, but not dry. Remove chicken and half the
vegetables and keep warm. Strain remaining sauce and puree vegetables in a
blender. Recombine with sauce and simmer, adding bits of butter and
seasoned flour to thicken. Season sauce to taste with salt and pepper.
Serve over chicken breasts on a heated platter, garnished with parsley.
Note: Be careful not to overcook chicken.
JEFFERSON AVE. BOARDING HOUSE
JEFFERSON AVE., ST. LOUIS
BELL CANYON CELLARS NAPA VAL. 78
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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