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.