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Categories:Viewed: 104 - Published at: 3 years ago
Ingredients
- 4 whole chicken breasts
- 1/3 cup butter or margarine
- 1/3 cup flour
- 1 cup chicken broth
- 1 teaspoon leaf rosemary, crumbled
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup dry white wine
Method
- Skin and bone chicken breasts, cut each in half. Melt 1/3 cup butter in large skillet. dip chicken in flour, shake off excess. Sautee chicken in melted butter until golden brown on both sides, remove and keep warm. Pour broth into skillet, stir over medium heat until all brown bits are melted. Add rosemary to skillet with salt, pepper, and wine. Return chicken to skillet, lower heat, cover and simmer 5 minutes. Arrange chicken on platter, serve juices in sauceboat.
