Beer makes batters better, meat more tender, and sauces more flavorful.
Vintage Chicken
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- #14363
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 boneless, skinless chicken breast halves
1 small onion, minced
3/4 cup butter (not margarine)
1 1/2 tablespoon dried, crushed rosemary leaves
1 cup sauterne cooking wine (or dry white wine)
2 cups cooked whole-grain rice
directions
Melt butter in skillet over medium-high heat (or in electric skillet set on 325 degrees F). Add chicken and saute about 10 minutes per side, until well browned.
Add onion and saute for 2 to 3 minutes. Sprinkle rosemary over chicken, reduce temperature to medium-low (300 degrees F in electric skillet). Pour wine over chicken pieces.
Cover and cook for 30 minutes. Turn chicken at least once during cooking time. Serve over cooked rice, first stirring butter sauce from skillet into rice for added flavor.
added by
newbecook
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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