CHCKEN IN WHITE WINE SAUCE Ingredients: 4 skinless, boneless chicken breasts 1/2 cup chicken broth 1/2 cup white wine 2 Tbsp. flour 1/4 tsp. salt 1/4 tsp. paprika 1/4 tsp. black pepper 1 tsp. virgin olive oil grated parmesan cheese parsley Directions: Combine the flour, salt, pepper, and paprika in a shallow dish. Moisten the chicken pieces with water. Dredge the chicken in the flour mixture. Heat the oil in an oven-proof skillet over medium heat. Add the chicken and cook for a few minutes on each side, until brown. Add the broth and the wine. Bring to a boil and then remove from the heat. Cover and bake for 30 minutes. Uncover and sprinkle with cheese and parsley. ----------------------- 4 boneless chicken breasts, with skin salt and pepper all purpose flour 2 tablespoons vegetable oil 1-1/4 pounds mushrooms, sliced 4 large shallots ,chopped 1-1/2 tablespoons chopped fresh thyme or 1-1/2 dried 1-1/2 tablespoons choped fresh tarragon or 1-1/2 teaspoons dried 1-1/2 cups canned chicken broth 1 cup dry white wine sprinkle salt and pepper on chicken and dust with flour. heat oil in large skillet over medium high heat. add chicken : saute' until brown, about 4 minutes per side. transfer to a plate. add mushrooms , shallots and herbs to pan. saute' until mushrooms are cooked through and juices are reduced to a glaze, about 12 minutes. add broth and wine to pan. boil until reduced by half, about 8 minutes. return chicken to the pan. simmer until chicken is cooked through and liquid thickens to sauce,about 6 minutes. season with salt and pepper to taste. serve chicken and mushroom with sauce on a bed of fetteccine --------------- Easy to make, this white wine sauce is a treat on fish, poultry or eggs. # 1 1/2 tablespoons butter or margarine # 1 1/2 tablespoons all-purpose flour # 1/2 cup chicken or vegetable broth # 1/2 cup dry white wine # 1 clove # 3 peppercorns # 1 teaspoon lemon juice # salt # 1 tablespoon chopped fresh parsley or chives, optional Preparation Time: 5 minutes Cooking Time: 10 minutes Makes 1 cup sauce 1. In a small, heavy saucepan, melt the butter. Stir in flour; cook, stirring, for 1 to 2 minutes. 2. Slowly whisk in the chicken broth, stirring constantly. Whisk in the white wine. Add the clove and peppercorns, and continue cooking over low heat, stirring, until thickened. 3. Stir in the lemon juice. Add salt to taste. Add parsley or chives, and serve immediately.