Chicken in White Wine Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 whole chicken breasts skinned and deboned
3 ribs celery
1/2 pound small mushrooms
2 tablespoons butter for frying pan
1/2 cup white wine
1/2 cup chicken stock
Beurre manié:
2 tablespoons butter mixed with 2 tablespoons flour
salt and pepper to taste
1/2 cup finely chopped parsley
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Directions: |
Directions:Heat oven to 350 ºF. cut chicken into 2 inch cubes. Wash celery stalks and scrape them to remove the course fibers. Cut into 1 inch pieces on the diagonal. Wipe mushrooms to clean. Heat 2 tablespoons of butter in a skillet. Sauté chicken in the butter making sure it is lightly browned on both sides. Remove to an oven proof casserole dish. Pour wine into the skillet and turn up the heat. Scrape the skillet to deglaze the pan and boil for 3 minutes. Add the chicken stock and pour the hot liquid over the chicken. Add the celery. Cook covered in the oven for 25 minutes. Add the mushrooms and cook for 10 minutes longer. Add Burre Manié a little at a time to the hot casserole till it is as thick as you want. Sprinkle with parsley. Serve with rice. |
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Personal
Notes: |
Personal
Notes: This seems like a lot of chicken but it serves 6 to 8 people. Pat says to make the chicken stock using the chicken bones and celery. Commercial stock will do. Linda Allan says that Pat once served this to Tony's medical students but doesn't know how often she made it. Pat sent the recipe to Linda as the recipe uses no onions and is tasty. At the time Linda's gall bladder reacted to onions so she was always looking for recipes without them.
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