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Sauteed Chicken Breast In Wine
Ingredients
- 4 chicken breast halves, deboned
- 3 to 4 tbsp. drawn butter
- 1 lg. clove garlic, smashed
- 1 tbsp. sage, crushed
- 5 to 8 tbsp. flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 to 1/2 c. white wine
Directions
- Flatten chicken breast with mallet to 1/4 inch or possibly less. Dredge in flour mix with salt and pepper. Heat butter on medium-high. Add in sage and garlic. Cook garlic for 1 minute, then remove from pan. Add in breast fillets, brown on each side for 1 to 2 min. When all are browned, pour in wine, cover and simmer on low for 15 to 20 min.
- Move breast to heated platter and reduce sauce on high if you like. Pour over chicken. Sauteed mushroom may also be added before wine. Excellent served with wild rice.
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