Prep 15 mins
Cook 45 mins
Once, long ago, there was a winery in New Jersey (uh-huh!) that proved good wine could be made here. It was Tewksbury Wine Cellars. Long gone now. This chicken dish (served with a salad) made me (circa 1980). Jeez, it sucks getting old.
- 1 cup flour
- 1 teaspoon fresh ground black pepper
- 2 lbs boneless skinless chicken breast halves
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons minced garlic cloves
- 1 tablespoon shallot (minced)
- 1 tablespoon fresh basil, chopped
- 1⁄2 cup dry white wine
- 3 tablespoons fresh parsley, chopped
- Combine flour and pepper in a shallow dish. Dredge chicken in flour mixture. Heat butter, oil, shallots, garlic and basil over medium heat.
- Add chicken, cook about 3 minute each side.
- removr chicken and move to warm oven.
- Add wine to pan juices. Cook 2 min., scrapping up the good bits.
- Return chicken to pan and cook until sauce reduces nicely. Garnish with parsley.