Chicken Breasts in Wine
6 - 8 chicken tenders, boned and skinned 2/3 c. (10 2/3 Tbsp.) butter or
margarine 1 1/2 to 2 lb. small white onions (can be canned) I used 1
med. diced 1 lb. small fresh mushrooms - I used 1 jar sliced 1 tsp. salt
1/4 tsp, pepper - I used Madeira
1(12 1/2 oz.) can chicken broth
3 Thsp. cornstarch
1 c. heavy cream
Fry chicken in about half the butter or margarine, a few pieces at a
time, until golden (about 5 minutes on each side). Heat remaining butter
in large pan or Dutch oven.
Sauté onions about 10 minutes. Add mushrooms and sauté an additional
5 minutes. Add chicken, salt, pepper, bay leaf; thyme, 1/2 cup Sauterne
and chicken broth.
Cover and simmer over low heat 20 minutes. (This much can be done a day
ahead and refrigerated overnight. (Reheat before proceeding.)
In small bowl, make a smooth paste of cornstarch and remaining wine.
Gradually add to chicken and simmer, stirring, for 15 minutes.
Stir in heavy cream. Simmer, covered, for 10 minutes. Do not allow to
boil vigorously or cream will separate. Remove bay leaf. Serve over
rice.
Alternative: Use only about half the butter or margarine. Take out the
chicken when brown.
Sauté the onions and mushrooms in the same fat and then just add the
chicken. This will save calories and even enhances the taste. (I did it
this way.)
Serve on a bed of egg noodles with a side of steamed fresh green beans
with browned bacon. Yummy!
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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