Chicken With White Wine Sauce (Italy)
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INGREDIENTS
4 pieces boneless chicken breasts
1 tablespoon butter
2 tablespoons olive oil
12 small onion, chopped
150gr mushrooms
1 small glass of white wine
1 glass of flour
1 cup chicken broth
1 glass of tomato broth
Small bunch parsley, finely chopped
½ lemon juice
Salt and paper
METHOD
- Place chicken breasts into a large pan add butter and the olive oil.
- Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through.
- Remove the chicken with a slotted spoon, place onto a plate and keep warm. put the onions which are divided into 2 pieces and cook 3 – 4 minutes. Add thinly sliced mushrooms stir about 2 minutes.
- Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce.
- Add the white wine and bring to the boil. Put the chicken into the sauce and keep tha pan over a low heat for 10 minutes.
- Remove from the heat, season, to taste, with salt and freshly ground black pepper and chopped parsley.
