[b-man]

Chicken with White Wine & Garlic

This is always a favorite when we have dinner guests. It can be a little tricky to make. The alcohol will cook out of the wine so don't be concerned with the amount. You have to be sure not to over cook the chicken during the browning time or it will be dry. The lemon juice will absorbed into the chicken while simmering but the wine mixture might tatse bitter while cooking; if so, just and a little more lemon juice and salt. You might want to vary the lemon juice depending upon your personal taste. I like to use Chardonay, but taste will vary by brand of wine used. I serve it with herbed and buttered rice. Great the next day also.

Ingredients:

6 boneless skinless chicken breasts
1 1/2 liters dry white wine
2 tablespoons dried parsley
2 tablespoons dry basil
2 tablespoons dry oregano
1/2 cup olive oil
1 fresh lemon
1/4 cup butter
2 heads fresh garlic, finely minced
salt

Yield: 6 servings

1 hour 30 minutes total (approx.) 30 mins prep

Remove all fat from chicken, wash and lay out on flat surface.
Combine parsley, basil and oregano; sprinkle on one side of chicken.
Heat enough olive oil in skillet to cover bottom; carefully place seasoned side of chicken down in hot oil; season top side; cook until golden brown but not thoroughly cooked; do not cover during browning; remove to a pot large enough to hold all remaining ingredients.

Add butter to skillet with oil from chicken; when hot, add garlic and sauté until cooked but not brown; add 1 c wine; stir and carefully pour into pot with chicken breasts.

Add remaining wine from bottle, lemon juice from fresh lemon and remaining parsley, oregano and basil; salt to taste; cover and simmer until chicken is cooked thoroughly.


B-man