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Chicken Breasts in Wine Sauce Recipe

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This recipe for Chicken Breasts in Wine Sauce, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
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 Crisco Oil, I use Canola Oil
2 small onions, cut into thirds
2/3 cup dry white wine
1 teaspoon instant chicken bouillon granules
l/2 teaspoon dried tarragon leaves
3/4 cup half-and-half

Directions:
Directions:
Mix 1/3cup flour, onion salt and pepper in large plastic food storage bag. Add chicken. Shake to coat.

Heat Crisco Oil, I use Canola Oil in large skillet. Add chicken. Brown over medium-high heat. Add onion, wine, bouillon granules 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. Serve with chicken.

Number Of Servings:
Number Of Servings:
4

 

 

 

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