Jan 2, 2007
White Wine Baked Chicken
- 2 chicken breasts
- lemon juice
- salt and cracked pepepr
- dry thyme
- 1 tbsp peanut oil
- 1/2 tbsp butter
- 1 cup mushrooms, sliced
- 1 tbsp flour
- 1/2 cup chicken stock
- 3 tbsp dry white wine
- a pinch of dry tarragon
- Rub the chicken with lemon juice and the sprinkle with salt, pepper, and the thyme. Chill overnight.
- Preheat the oven to 350 F.
- Heat the oil in a skillet and then brown the chicken on all sides. Place the chicken in a small casserole with a lid.
- Add the butter to the skillet and saute the mushrooms.
- Add the flour, chicken stock, and the wine, stirring until the sauce thickens.
- Add a pinch of tarragon and then season to taste.
- Pour over the chicken and then bake until cooked through but not dry, for about 30 minutes .
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