Chicken Baked in Wine
Instructions:
- 4 chicken breasts (skin removed)
- 4 tablespoons butter
- ½ teaspoon each sage, rosemary, and thyme
- ½ cup onion, chopped
- 2 cups white wine
- ½ to 1 pound mushrooms (sliced)
- 1 cup rice
- ¼ cup flour
- Combine butter, onions, mushrooms, and seasoning in pan or skillet on medium heat and simmer until onions are clear.
- Add wine and cook for one minute.
- Place chicken in a skillet and cover with hot mixture, then cover skillet and cook on low to medium heat for approximately 30 minutes.
- Prepare rice according to directions on package.
- When chicken is done, remove from pan.
- Add flour to pan drippings to make sauce, adding water if needed.
- Serve chicken with sauce over rice.
- Serves four.