Cindy's Chicken and Wine sauce
Robert Costigan
great over rice
ingredients
- 2 1/2-3 libs. boneless chicken breasts split and trimmed
- flour
- powdered chicken bouillion
- parsley flakes
- salt and pepper
- any dry white wine
- 1/2 pound sliced fresh mushrooms
- butter
- olive oil
directions
- 1
Saute mushrooms is 1/2 stick butter until soft- set aside.
- 2
Prepare 2 cups of chicken bouillion-set aside.
- 3
Mix in a bag, 1 cup flour, 2 packs of chicken bouillion, shake of salt and pepper, 2 tbsp. of parsley flakes
- 4
Shake cleaned breasts in bag and place in skillet with 1/2 cup hot olive oil and 1/2 stick margarine (medium heat)
- 5
Add mushrooms and juice, add 2 cups of bouillion and 1/2 cup white wine.
- 6
simmer on low for 20-30 minutes.
- 7
Do not cover.
- 8
Serve with rice.
Source: Robert Costigan
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