| CHICKEN BREASTS IN WINE SAUCE |
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4 servings1/3 cup plus 2 tablespoons all-purpose flour, divided 1/2 teaspoon onion salt 1/4 teaspoon pepper 2 whole chicken breasts, skinned and halved lengthwise 3 tablespoons CRISCO Oil 2 small onions, cut into thirds 2/3 cup white wine 1 teaspoon instant chicken bouillon granules 1/2 teaspoon dried tarragon leaves 3/4 cup half-and-half Mix 1/3 cup flour, onion salt and pepper in large plastic food storage bag. Add chicken. Shake to coat. Heat Crisco Oil in large skillet. Add chicken. Brown over medium-high heat. Add onion, wine, bouillon granules and tarragon. Heat to boiling. Cover. Reduce heat. Simmer about 20 minutes, or until juices run clear and meat near bone is no longer pink. Transfer chicken to serving platter. Cover to keep warm. Remove and discard onion. Place half-and-half in small bowl. Blend in remaining 2 tablespoons flour. Stir into drippings in large skillet. Cook over medium-low heat, stirring constantly, until thickened and bubbly. Serve with chicken. |
