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Ingredients
| chicken breasts: 4 breasts |
| all-purpose flour (unsifted): 5 Tbl |
| salt: 1/4 tsp |
| paprika: 1/4 tsp |
| black pepper: 1/4 tsp |
| salted butter: 1/4 cup |
| chicken bouillon: 2 cubes |
| water: 1 cup (boiling) |
| white wine: 1/2 cup |
| dried thyme (leaves): 1/4 tsp |
| garlic salt: 1/4 tsp |
| bay leaf: 1 |
Coq au vin blanc
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
4 serving(s)
Tags
- Place flour, salt, paprika and pepper into a paper bag, shake chicken in bag until well coated.
- Reserve remaining flour.
- Melt butter in a skillet with a lid.
- Brown chicken on each side over medium heat.
- Remove and set aside.
- Reduce heat Add reserved flour mixture to the skillet and stir into the butter.
- Dissolve cubes in water.
- Gradually add to flour mixture in skillet, stirring until smooth.
- Stir white wine, thyme, garlic salt and bay leaf into the skillet, bring to a boil and then reduce heat.
- Return chicken to skillet and simmer covered for about 25 minutes or until tender.