Garden Fresh Chicken Breast
|Chicken breasts||8 , halved|
|Garlic||1 Clove (5 gm), crushed|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Shelled green peas||1 Cup (16 tbs)|
|Whole bay leaves||2|
|Celery stalks||2 , finely chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fresh parsley||2 Tablespoon, chopped|
Soak pot, top and bottom, in water for fifteen minutes.
In paper bag, mix flour, salt and pepper.
Shake chicken in mixture.
Brown chicken in butter and garlic, put browned chicken in bottom of pot.
Add sliced mushrooms, shelled peas, bay leaves and celery.
Heat chicken drippings in saucepan and add white wine and parsley.
Mix well and pour over chicken.
Place covered pot in cold oven.
Set temperature to 480 degrees.
Cook 45 minutes. (Do not overcook.)