LOCATION: Recipes >> Poultry >> Bianco 02
|
 |
|
Bianco 02
|
|
|
|
CHICKEN BIANCO
1 1/2 lb. boneless chicken breasts
1/3 cup flour
4 Tbsp butter
3 cloves garlic, chopped
3/4 cup hot water
1/2 cup dry white wine
1 chicken bouillon cube
Salt and pepper to taste
Parsley, chopped (for on top when serving)
Remove skin and cut chicken into 1 x 2 (or 3) inch pieces. Dredge
in flour and shake off excess. Melt butter slowly until foam is
gone. Add garlic and chicken. Saute until cooked. Remove from
pan. Dissolve bouillon in water; add to wine. Deglaze pan with
wine mix and cook until reduced to 1/2. Return chicken and season.
Heat until warm; serve with rice or spinach noodles or pilaf.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
