Chicken Breast With White Wine Sauce Recipe

Ingredients

2 tbsp. all purpose flour

1/8 tsp. ground black pepper

2 chicken breasts, skinned, boned & split (about 1 lb. boneless)

2 tbsp. sweet unsalted margarine

2 c. thinly sliced fresh mushrooms

1/4 c. chopped onion

1 c. white wine

1/4 c. minced parsley

2 c. hot cooked rice (prepared without salt)

Method

Combine flour and pepper; coat chicken breasts with mixture.

Shake off and reserve excess flour.

Heat margarine in a large skillet over medium heat.

Brown chicken on both sides; remove from skillet.

Add mushrooms and onion to skillet; saute until tender and golden.

Stir in reserved flour; blend in wine.

Bring to a boil; stirring frequently.

Return chicken to skillet with tablespoon parsley.

Cover; reduce heat and simmer for 25 minutes or until chicken is tender.

Serve over rice; garnish with remaining parsley.

Makes 4 tablespoons.

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