Ingredients
-
6
-
1
-
1/4
-
1 1/4
-
2 1/2
-
3/4
-
1/2
-
1
-
1/8
-
1 1/4
-
6
-
1/4
-
1 1/4
-
-
Directions
Italian Inn Chicken Breasts in Wine, From the Italian Inn Cookbook, From the Italian Inn Cookbook
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Steps
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1
Done
|
In a Large Skillet Melt C Butter. Fry Chicken Until Golden, About 5 Minutes on Each Side. |
|
2
Done
|
Warm Cognac in Small Saucepan. Divide Over Chicken in Skillet and Ignite. |
|
3
Done
|
Heat Remaining Butter in 5 Qt Dutch Oven. |
|
4
Done
|
Saute Mushrooms and Onions About 10 Minutes, Stirring Several Times. |
|
5
Done
|
Add Chicken, Salt, Pepper, Bay Leaf, Thyme, 1 Cup Sauterne, and Chicken Broth. |
|
6
Done
|
Cover and Simmer Over Low Heat 20 Minutes or Until Chicken Is Fork Tender. |
|
7
Done
|
in a Small Bowl, Make a Smooth Paste of Cornstarch and Remaining Sauterne. |
|
8
Done
|
Gradually Add to Chicken, Simmer, Stirring 5 Minutes. |
|
9
Done
|
Stir in Heavy Cream; Simmer Uncovered 10 Minutes. Remove Bay Leaf. |
|
10
Done
|
Serve in Chafing Dish or Over Candle Warmer. |
