COUNTRY BRAISED CHICKEN

Steps:

• Using a sharp knife, remove and discard rib portion from breast halves.
• Then cut each remaining breast portion in half, making 4 comparably-sized pieces.
• Combine flour, onion powder, garlic powder, pepper and salt.
• Place in shallow dish or plastic bag.
• Pour milk into shallow dish.
• Heat oil in skillet (a heavy or copper-bottom pan works well) over high heat.
• As oil is heating, dip each chicken piece in milk and coat thoroughly with flour mixture.
• When oil begins to bubble, place each chicken piece skin-side down in the skillet.
• Brown thoroughly on every side.
• Remove browned chicken from pan.
• Carefully pour off excess oil.
• Deglaze pan by carefully pouring in about 2 Tbl of wine, swirling it around the pan and discarding it.
• (You may use broth for this step if omitting the wine.) Return pan to heat.
• Add chicken broth and wine (or just broth if omitting the wine).
• Return chicken to pan.
• Slice onion into 1/2" rings and lay them atop the chicken.
• Add parsley over all.
• Bring to a boil, reduce heat, cover and simmer 45 minutes or until chicken juices run clear when pierced with a fork.
• Check only twice during cooking to ensure the pan retains adequate liquid.
• When chicken is done, remove from pan.
• Boil down (if necessary) remaining liquids to a thick broth.
• Serve chicken breasts covered with onion and parsley broth.
• Serves 4.
• NOTE: This recipe was tested at high altitude.
• You may need to reduce the amount of liquid and/or the cooking time.
• Serve this dish with a tossed salad in the summer and with steamed whole green beans in winter.
• Goes great with a nice blush wine from your local vineyard.