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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Once, long ago, there was a winery in New Jersey (uh-huh!) that proved good wine could be made here. It was Tewksbury Wine Cellars. Long gone now. This chicken dish (served with a salad) made me (circa 1980). Jeez, it sucks getting old. Ingredients:
1 cup flour |
1 teaspoon fresh ground black pepper |
2 lbs boneless skinless chicken breast halves |
2 tablespoons butter |
2 tablespoons olive oil |
2 tablespoons minced garlic cloves |
1 tablespoon shallot (minced) |
1 tablespoon fresh basil, chopped |
1/2 cup dry white wine |
3 tablespoons fresh parsley, chopped |
Directions:
1. Combine flour and pepper in a shallow dish. Dredge chicken in flour mixture. Heat butter, oil, shallots, garlic and basil over medium heat.
2. Add chicken, cook about 3 minute each side.
3. removr chicken and move to warm oven.
4. Add wine to pan juices. Cook 2 min., scrapping up the good bits.
5. Return chicken to pan and cook until sauce reduces nicely. Garnish with parsley.
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