WINE COUNTRY CHICKEN

WINE COUNTRY CHICKEN image

Yield 6

Number Of Ingredients 13

3 Tbsp All-Purpose Flour
1/2 tsp Dried Basil
1/2 tsp Dried Tarragon
1/2 tsp Paprika
1/2 tsp Salt
1/2 tsp Fresh Ground Pepper
6 (4 ounce) Skinned, boned Chicken Breast Halves
2 Tbsp EVOO
2 Cloves Garlic, minced
3/4 C. Dry White Wine
3/4 C. Chicken Broth
1 Tbsp Lemon Juice
1 Tbsp Fresh Parsley, chopped

Steps:

Combine first 6 ingredients, stir well and place in large plastic freezer bag. Place chicken breast halves in bag and dredge until chicken is completely covered. Retain flour mixture for later use. Put EVOO in large skillet and place over medium-high heat until hot. Add chicken and cook four minutes on each side or until lightly browned. Add garlic during the last 2 minutes, otherwise it will burn. Add wine and cook 5 minutes or until the chicken is tender. Add broth and lemon juice; cook until thoroughly heated. Transfer chicken to serving platter with slotted spoon. In a small bowl, add just enough chicken broth to the flour mixture to moisten thoroughly. Add to broth mixture and stir well. Cook broth mixture over high heat 5 minutes or until reduced to a glaze. Spoon over chicken. Sprinkle with chopped parsley. Serve warm