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Herbed Chicken in Wine Sauce

4 servings

4 chicken breast halves, or use 8 thighs, skin removed
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/4 teaspoon fresh ground black pepper
1 cup white wine
3 tablespoons all-purpose flour
3 tablespoons water
1/4 cup shredded carrot
1/4 cup shredded zucchini
2 tablespoons sliced green onions including tops
vegetable cooking spray

Trim excess fat from chicken; place chicken in a
13 x 9 x 2 inch baking dish or one that easily
accommodates them. sprinkle with thyme, rosemary,
basil, and pepper. Pour wine around chicken.
Cover and bake at 350° for 45 minutes.
Uncover and bake for 15 minutes.

Remove chicken to a warm platter, using a slotted spoon.
Combine flour and water to form a smooth paste.
Place cooking juices in a small saucepan; stir in flour paste.
Cook over medium heat, stirring constantly, until thickened
and bubbly. Remove from heat.

Coat a small skillet with cooking spray, place over
medium heat until hot. Add carrots, zucchini,
and onion; saute until tender.
Stir sauteed vegetables into sauce.
Spoon sauce evenly over chicken to serve.

* Can use 2 chicken breast but keep other measurements the same.