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Poulet Au Vin Blanc (Chicken with White Wine) Recipe

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This recipe for Poulet Au Vin Blanc (Chicken with White Wine), by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Micki Clark
Added: Friday, October 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 large chicken breasts boned,skinned and split
2tbsp unsifted flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup peanut oil
1/2 lb mushrooms thinly sliced
1/4 cup chopped onions
1 cup white wine
2 tbsp minced fresh parsley

Directions:
Directions:
Coat chicken breasts with a mixture of flour, salt, and pepper. Shake off and reserve excess flour. Heat 2 tbsp peanut oil in skillet. Brown chicken on both sides; remove. Add remaining oil, mushrooms and onions; saute until onion is tender. Stir in reserved flour; mix in wine. Return chicken to skillet with parsley. Simmer 25 minutes or until chicken is tender. Garnish with additional parsley, if desired.

Number Of Servings:
Number Of Servings:
Makes 4 servings

 

 

 

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