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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Poulet Au Vin Blanc (Chicken with White Wine) Recipe

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This recipe for Poulet Au Vin Blanc (Chicken with White Wine) is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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