Chicken Breasts In Wine Sauce Recipe
Chicken breasts in wine sauce is an elegant and flavorful chicken preparation. Skillet cooked, it is coated with a seasoned flour mix and prepared with white wine. Flavored with onions, tarragon and cooked to doneness, it is served with a separately wine made with added half and half with reserved pan drippings.
Ingredients
1/3 cup plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon onion salt
1/4 teaspoon pepper
2 whole chicken breasts, skinned and halved lengthwise
3 tablespoons Oil
2 small onions, cut into thirds
2/3 cup dry white wine
1 teaspoon instant chicken bouillon granules
1/2 teaspoon dried tarragon leaves
3/4 cup half-and-half
Directions
Mix 1/3 cup flour, onion salt and pepper in large plastic food storage bag.
Add chicken.
Shake to coat.
Heat Oil in large skillet.
Add chicken.
Brown over medium-high heat.
Add onion, wine, bouillon gramiles and tarragon.
Heat to boiling.
Cover.
Reduce heat.
Simmer about 20 minutes, or until juices run clear and meat near bone is no longer pink.
Transfer chicken to serving platter.
Cover to keep warm.
Remove and discard onion.
Place half-and-half in small bowl.
Blend in remaining 2 tablespoons flour.
Stir into drippings in large skillet.
Cook over medium-low heat, stirring constantly, until thickened and bubbly.
Add chicken.
Shake to coat.
Heat Oil in large skillet.
Add chicken.
Brown over medium-high heat.
Add onion, wine, bouillon gramiles and tarragon.
Heat to boiling.
Cover.
Reduce heat.
Simmer about 20 minutes, or until juices run clear and meat near bone is no longer pink.
Transfer chicken to serving platter.
Cover to keep warm.
Remove and discard onion.
Place half-and-half in small bowl.
Blend in remaining 2 tablespoons flour.
Stir into drippings in large skillet.
Cook over medium-low heat, stirring constantly, until thickened and bubbly.
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