Several years ago, while waiting in a doctor's office, I picked up the Rachel Ray magazine. In it, I discovered an easy and delicious recipe. I can't promise this is the exact recipe because I didn't have time to copy down the recipe, and this was before smart phones, so I couldn't snap a picture of it. However, I made a point to memorize it so I could write it down as soon as I got home. I tried it later that week, and whether or not it's Rachel Ray's exact version didn't bother me because the end result was delicious either way.
I get tired of plain old chicken breasts, but this recipe adds moisture and enough flavor to make it a lovely meal when served over rice. In fact, it's one of the recipes on my weekly menu planner. Maybe I'm strange, but whenever I get to cut up fresh onions and garlic in the skillet, I really feel like I'm cooking! Since this lets me do both plus cook with wine, I really feel sophisticated when I make this meal. Is that sad?
If you are looking for a relatively easy yet very tasty meal, here you go...
4 chicken breasts or 10 chicken tenders
salt, pepper, and garlic to taste
1-2 Tbsp olive oil
1/2 cup white wine
3 green onions
1 cup chicken broth
1. Season chicken breasts with salt, pepper, and garlic. Then coat with flour.
2. Cover a large skillet with 1-2 Tbsp of olive oil and heat to medium.
3. Cook chicken thoroughly and remove from skillet, only turning once.
4. Chop green onions and add to skillet with white wine. Cook for a couple of minutes before adding the chicken broth. Continue cooking until the liquids have reduced by half.
5. Return chicken and cook for five minutes.
6.Serve over steamed rice.
How easy was that? If you give it a try, please let me know!
I'll be sharing this post at some of these parties here.