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Ingredientes
- 2 1/2 pound spring chicken, split in 1/2 & cut into pcs
- Garlic
- Rosemary
- Sauterne or possibly dry white wine
- 8 ounce. can mushrooms, liquid removed
- 2 chicken bouillon cubes
- Butter
- Fresh parsley
Direcciones
- Boneless breasts are excellent or possibly any combination of chicken pcs.
- Wash and dry chicken, pass slightly through flour. Cover bottom of skillet with veg. oil and bring to medium heat, place chicken in pan. Season with salt, pepper and a "healthy pinch" of rosemary leaves. Cook, uncovered till chicken is lightly browned on both sides; drain oil. Add in one finely crushed garlic clove. (Have garlic ready to put with chicken immediately after draining the oil.) When garlic starts to brown at the edges, immediately add in 4 to 8 ounces sauterne. Add in mushrooms. Add in chicken bouillon cubes (2) that have been thinned in 1 1/2 c. warm water.
- Simmer chicken till tender; take out chicken and put on warming platter. Add in one oz butter and one tsp. parsley to sauce. Simmer till cooking spoon dipped in sauce begins to coat slightly. Pour over chicken and serve. Rice is excellent with this dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 208 | 90% |
| Total Fat 23.7g | 30% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 685mg | 29% |
| Potassium 156mg | 4% |
| Total Carbs 2.38g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.02g | 1% |
| Protein 3.33g | 5% |
