Italian Inn Chicken Breasts in Wine |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From the Italian Inn Cookbook Ingredients:
6 chicken breasts |
1 cup butter |
1/4 cup cognac |
1 1/4 lbs fresh mushrooms |
2 1/2 lbs white pearl onions |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 bay leaf |
1/8 teaspoon dried thyme |
1 1/4 cups sauterne white wine |
6 ounces chicken broth, undiluted |
1/4 cup cornstarch |
1 1/4 cups heavy cream |
Directions:
1. In a large skillet melt 1/2 c butter. Fry chicken until golden, about 5 minutes on each side.
2. Warm cognac in small saucepan. Divide over chicken in skillet and ignite.
3. Heat remaining butter in 5 qt Dutch oven.
4. Saute mushrooms and onions about 10 minutes, stirring several times.
5. Add chicken, salt, pepper, bay leaf, thyme, 1 cup sauterne, and chicken broth.
6. Cover and simmer over low heat 20 minutes or until chicken is fork tender.
7. In a small bowl, make a smooth paste of cornstarch and remaining sauterne.
8. Gradually add to chicken, simmer, stirring 5 minutes.
9. Stir in heavy cream; simmer uncovered 10 minutes. Remove bay leaf.
10. Serve in chafing dish or over candle warmer.
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