"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken 'n Wine, by Mary V. Martinez, is from My Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 whole boneless chicken breasts 1/3 c. butter or margarine 1/3 c. flour 1 c. canned chicken broth 1/2 tsp. Rosemary leaves (crumbled) 1/2 tsp. salt 1/8 tsp. black pepper 1/2 c. dry white wine
Remove skin from chicken and dip in flour. Brown in butter. Remove from skillet. Pour off excess grease when done. Put broth in skillet. Stir until smooth, add other ingredients. Put chicken back in skillet. Simmer until tender 30-45 minutes. Save gravy and serve with white rice.
I usually serve this with white rice, steamed broccoli and finish it off with sliced bananas and strawberries.
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