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root
Senior Member

Posts: 330
Registered:
February 2004

Pan Sauce Chicken Tue, 10 February 2004 22:09
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon seasoning salt
3 tablespoons all-purpose flour
3 tablespoons water
1 cup white wine
1 cup chicken broth
2 teaspoons chopped Italian herbs

Season chicken breasts with salt, pepper and seasoning salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth.

Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.

Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices. Place in freezer container.

To Freeze: Freeze in freezer safe container.

To Reheat: Defrost. Place in covered skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.

      
    
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