Vintage Chicken

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#14363

serves/makes:

ready in:
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.

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