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Categories:
chicken breasts chicken batter salt pepper flour sauce butter garlic thyme sage salt white wine chicken broth
Viewed: 73 - Published at: 2 years agoIngredients
- 4 boneless chicken breasts
- for chicken batter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup flour
- for sauce
- 5 tablespoons butter
- 4 pressed garlic cloves
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon salt
- 2 cups white wine (i prefer a good chardonnay)
- 1 cup Swanson chicken broth
Method
- Cut up all Chicken Breasts into bite sized cubes.
- melt 3 tablespoons of the butter in a large skillet.
- mix together the flour and the salt and pepper meant for the batter.
- Carefully coat all chicken cubes and brown in skillet.
- Remove and place in a shallow dish and cover (this keeps juices in).
- melt down the rest of the butter.
- mix in garlic, and all spices.
- add chicken back into the mix and coat throughly.
- Add in White wine, allow to come to a boil for 5-7 minute.
- after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
- I reccomend serving this over pasta. Very tasty.
