Wednesday, September 30, 2009

Chicken Breasts N' Wine

This is a family favorite recipe!

For the Chicken:
-4 chicken Breasts, sliced (should be size of chicken tenders)
-Poultry Seasoning
-Lemon Juice

Lightly cover chicken in poultry seasoning and pepper. Place in a dish, or ziplock bag. Pour in a desired amount of lemon juice (I usually use about a cup) Marinade over night. When you are ready to cook dinner, lightly brown the chicken.

For the sauce:
-4 tbs. butter
-4 tbs. flour
-3 cups water
-5 boullion cubes
-1 cup of white wine, or white cooking wine
-2 bay leafs

Directions: PREHEAT OVEN TO 350
Melt butter in a sauce pan, once butter is melted, stir in flour, and make a thick paste. Add water and boullion cubes. Cook about 5 minutes until boullion cubes are softened. Then add wine. Let sauce thicken.

Meanwhile, brown chicken.

Once sauce and chicken are ready, place in a 9x13 baking dish. Crush bay leaves and sprinkle across the top. Cover with foil and cook for 1 hour.
Serve with homestyle noodles.
Serves 4-6 (I like to double the sauce)

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