Chicken Bianco
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 1/2 pound boneless, skinless chicken breast halves
- 1/3 cup flour
- 4 tablespoons butter
- 3 cloves garlic, chopped
- 3/4 cup chicken stock
- 1/2 cup dry white wine
- salt and pepper, to taste
Cut the chicken into thin strips. Place the flour in a shallow dish. Season as desired with salt and pepper. Dredge the chicken in the flour, shaking off the excess. Set aside. Melt the butter in a skillet over medium heat. Add the garlic and chicken. Cook, stirring occasionally, until the chicken is cooked through. Remove the chicken from the skillet and keep warm. Add the chicken stock and wine to the skillet. Increase the heat to medium-high and cook, stirring occasionally, until the liquid has been reduced by half. Return the chicken to the skillet. Stir to coat in the liquid and cook until it is heated through. Adjust the seasoning as needed. Serve hot with rice or pasta. Sprinkle with Parmesan cheese, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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