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Chicken Breasts in Wine Sauce
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1/3 cup plus 2 Tbls. flour, divided
1/2 tsp. onion salt
1/4 tsp. pepper
1/2 tsp. dried tarragon leaves
2 Whole chicken breasts, skinned and divided
3 Tbls. cooking oil
2 small onions, cut into thirds
2/3 cup white wine
1 tsp. instant chicken bouillon granules
3/4 cup half and half
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Mix 1/3 cup of the flour, onion salt, and pepper in a large plastic storage bag. Add chicken, shake to coat. Heat oil in a large skillet. Add chicken. Brown over medium high heat. Add onion, wine, bouillon granules, and tarragon. Heat to boiling, cover. Simmer about 20 minutes, or until juices run clear and chicken is no longer pink on the inside. Remove chicken to a warm serving platter and cover to keep warm. Remove and discard onion. Place half and half in small bowl. Blend in remaining 2 tablespoons of flour. Stir into drippings in large skillet. Cook over medium-low heat, stirring constantly, until thickened and bubbly.
Serve over chicken.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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RNEGADE
United States |
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| This recipe has been viewed 9032 times. |
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