White Wine Chicken

1. 1

   Bone, skin and halve the two chicken breasts.

2. 2

   Sprinkle salt and nutmeg on both sides.

3. 3

   Brown in a skillet in two tablespoons butter.

4. 4

   Add two tablespoons minced onion, mushrooms and the white wine.

5. 5

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

6. 6

   Remove chicken to a warm serving platter.

7. 7

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

8. 8

   Stir in a mixture of one teaspoon cornstarch and two teaspoons of wine.

9. 9

   Cook, stirring mixture until thickened.

10. 10

    Spoon sauce over chicken breasts when serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.