Chicken In Chablis

1. 1

   Bone and skin chicken breasts and sprinkle with salt and nutmeg on both sides.

2. 2

   Brown in butter.

3. 3

   Add onion, mushrooms and 2/3 cup of Chablis.

4. 4

   Bring to a boil, cover, reduce heat and simmer for 15 minutes.

5. 5

   Remove chicken to warm platter.

6. 6

   Bring pan juices to a boil and cook, stirring until liquid is slightly reduced.

7. 7

   Stir in a mixture of cornstarch and 2 teaspoons Chablis.

8. 8

   Cook and stir until thickened.

9. 9

   Spoon sauce over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.