Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia

Grove Vineyards 19 8 6.   Napa Valley. 2 tbsp. vegetable oil

2 tbsp. butter, room temperature

1 c. thinly sliced onions

6 lg. boneless chicken breast halves

Salt, freshly ground pepper to taste

4 cloves garlic, minced

1 c. tawny port (such as Fonseca Bin


1/2 c. hea v y cream

1/4 c. chopped parsley, to garn i s h



In a large skillet he a t oil and butter over medium heat.   Add o nions and cook, stirring frequently, u ntil golden brown, about 5 minutes.   Add chicken and

cook 4 minutes on e a ch side, or until golden brown on outside and cooked through on inside.   Season with salt and pepper.   Re m ove chic ke n with a slotted s p atula to a platter; cover to keep warm.   Add garlic t o skillet and cook over low heat 2 minutes until gar l ic just releases its fragrance.   A d d port and boil 1 minute, or until reduc e d to 1/2 cup.   Add chicken and boil 30

seconds, o r until lightly thickened.   To se r ve chic k en, cut each breast on the

diagonal into 1 inch slices.   Serve with sauce; garnish with parsley.



----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN IN WINE SAUCE




1 pkg. boneless chicken breasts

1 pkg. Stove Top stuffing

2 cans cream of chicken soup

1/2 c. whi t e wine

1/4 c. water

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