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4 single chicken breasts (about 2-1/4 lbs.)
5 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1/4 cup butter
1/2 cup white wine (see note below)
1 cup boiling water
2 chicken bouillon cubes
1/4 teaspoon thyme
1/4 teaspoon garlic salt
1/2 bay leaf
Into a strong paper bag, measure the flour, salt, pepper and paprika. Shake the chicken breasts to coat.
Melt butter in a large frying pan and brown chicken breasts until golden. Transfer chicken to a holding plate. To pan: add all of the flour mixture left over in the bag and stir into the butter left in the pan. Mix together the wine, water, bouillon cubes, thyme, garlic salt, and bay leaf. Stir into pan until gently boiling. Lower heat. Return chicken breasts to pan and simmer, covered, for 1 to 1-1/2 hours. Serve over fluffy rice.
*Note: Penny says 'left over sweet sparkling is really good - we love Asti Spumanti'. |
