I love to cook chicken in wine, especially with a few mushrooms added. However, if you don't cool off the pan before adding the wine, the wine catches fire.
Abby ----- Original Message ----- From: "Judy Hansen" <jmh...@bellsouth.net> To: <cookinginthedark@acbradio.org>; "'Colleen'" <amer...@charter.net> Sent: Monday, October 26, 2009 5:17 AM Subject: Re: [CnD] Chicken Breasts in Wine Sauce Thank you, this looks good. -----Original Message----- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Colleen Sent: Monday, October 26, 2009 8:15 AM To: cooking dark Subject: [CnD] Chicken Breasts in Wine Sauce Chicken Breasts in Wine Sauce 4 boneless, skinless chicken breasts halves (about 1 1/2 pounds) 1/2 cup all-purpose flour 1/2 stick margarine or butter 2 teaspoons chopped garlic 1 cup dry white wine 2 tablespoons lemon juice 1/2 teaspoon pepper 1 tablespoon large capers, drained Parsley sprigs Cut each chicken breast horizontally to make 2 thin slices and coat with flour. Heat margarine in 12-inch skillet over medium-high heat. Cook chicken and garlic in margarine 4 to 6 minutes, turning once until chicken is brown. Add wine and lemon juice; sprinkle with pepper and heat until hot. Sprinkle with capers. 6. Garnish with parsley and serve. If you're lucky enough to be Irish, You're lucky enough! _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
