Chicken Breast in Wine


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                                                         PAGE 76

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CHICKEN BREAST IN WINE

Submitted by Mrs. Mary Prideauz from Pennsylvania

4 to 5 Whole chicken breast, slit in half

3 Tablespoon lemon juice

Salt

Freshly ground pepper

Thyme

3 Tablespoon olive oil

1/2 pound mushrooms, sliced

3 Tablespoon butter

4 Tablespoon flour

2 cup chicken stock

1/2 cup dry white wine

1 bay leaf

   Sprinkle dry chicken breasts with lemon juice, salt, pepper and thyme. Cover and refrigerate. Pat breasts dry'; saute in hot olive oil until deep golden brown. Transfer to deep casserole. Saute mushrooms in butter. Blend in flour. Add chicken stock and wine, a little at a time. Cook, stirring constantly until thickened. Add bay leaf and pour sauce over chicken breasts. Cover and bake at 325 F. degrees for about 1 hour or until tender. Sauce will  thin to proper consistency as chicken simmers.  NOTE : 3 chicken bouillon cubes dissolved in 2 cups boiling water may be substituted for stock.

YIELD: 6 Servings

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