Chicken Breasts In White Wine
|Flour||1 1⁄2 Tablespoon|
|Chicken breasts||4 , boned and halved|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|White wine||1 Cup (16 tbs)|
Combine flour, salt, and pepper.
Coat chicken in this mixture.
Shake off excess flour, save it.
Melt 2 tablespoons butter in large skillet.
Brown the chicken, remove it from skillet.
Add remaining butter to skillet, add mushrooms, onion, and parsley.
Cook until onion is transparent.
Remove from heat.
Stir in remaining flour, blend in wine.
When all is smooth, return to heat, bring liquid to a boil.
Cook 30 minutes more, until chicken is tender.
Garnish with extra parsley.