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Chicken & Wine

Description

This easy and elegant recipe can be found on page 150 of West of the Rockies.

Ingredients

  • 8 chicken breasts
  • 1 cup flour
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1 bunch green onions, sliced
  • 1/2 cup mushrooms, sliced
  • 3-4 tbsp. butter
  • 1 cup dry wine or dry vermouth
  • 2 tbsp. parsley, chopped
  • pinch of thyme
  • pinch of marjoram
  • dash Worcestershire sauce
  • 1 bay leaf, crumbled
  • salt and pepper to taste

Instructions

  • Preheat oven to 325 degrees.
  • In a paper bag, combine flour, salt, and pepper.
  • Place chicken breasts, a few at a time, in bag and shake.
  • Melt butter in frying pan and brown chicken.
  • Place chicken in a 13 x 9-inch casserole.
  • Add onions and mushrooms to pan and lightly brown.
  • Add wine, parsley, thyme, marjoram, Worcestershire sauce, bay leaf, and salt and pepper to taste.
  • Simmer gently for a few minutes to blend flavors, then pour over chicken.
  • Cover and bake until tender, about 1 hour to 90 minutes.

This recipe also freezes well.

Makes 6 servings

Read a JSL member’s review of this recipe here.

Nutrition Information

Nutrition information calculated using My Fitness Pal.

Per serving:

Calories: 546
Fat: 15.1 g
Cholesterol: 212.7 mg
Sodium: 1058 mg
Potassium: 579.6 mg
Carbohydrates: 18 g
Fiber: 0.7 g
Sugar: 0.4 g
Protein: 73.6 g
Vitamin A: 15.5% D.V.
Vitamin C: 3.9% D.V.
Calcium: 12% D.V.
Iron: 21.2% D.V.

Percent Daily Value based on a 2,000 calorie/day diet.