Chicken Saute with Green Beans
|All purpose flour||2 Tablespoon|
|Broiler fryer chicken||2 1⁄2 Pound, cut in quarters|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Mushrooms||1⁄4 Pound, sliced|
|Freeze dried shallots||1 Tablespoon|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Frozen cut green beans||1 Cup (16 tbs), thawed|
Mix together salt, pepper, and flour.
Dredge chicken in mixture to coat; shake off excess.
In a wide frying pan over medium heat, melt butter; add chicken and brown well on all sides, adding more butter, if needed (about 15 minutes).
Stir in mushrooms, shallots, cream, and wine.
Cover and simmer for 25 minutes.
Add beans, cover, and simmer for 10 to 15 minutes or just until meat is no longer pink when slashed in thickest part.
Remove chicken and vegetables to a serving dish.
Boil cooking liquid, uncovered, until slightly thickened.
Pour sauce over chicken and vegetables.
Garnish with walnuts, if you wish.