Chicken with White Wine Sauce Recipe
Chicken with White Wine Sauce Notes
My mother used to make this dish. I think she learned it in a French convent school. My husband loves it!
- olive oil for pan frying
- 8 chicken breasts, skinned and boned
- flour for dredging
- salt and pepper, to season the flour for dredging
- 1/2 pound each: carrots, potatoes, and onions, all chopped
- 2 chicken boullion cubes, dissolved in 1/2 cup hot water
- 2 bay leaves
- 1/2 teaspoon parsley
- 1/2 teaspoon basil
- 1/2 cup dry white wine
Serves / Yields
Cover the bottom of a skillet with olive oil. Heat the oil. Dredge the chiken breasts with flour seasoned with salt and pepper. Quicky fry the ckicken breasts in the olive oil. Place in an oven proof baking dish. (The meat will not be cooked through.) Put vegetables, dissolved boullion, and herbs in the baking dish with the chicken. Pour the wine over all. Bake for 1 hour at 350F.