Recipe by PanNan
This simple to prepare recipe was submitted to Cooking Light many years ago by a subscriber. It has a very tasty sauce, and the chicken is wonderfully tender. Serve with your favorite rice - we like lemon-flavored rice.
Top Review by Novice Cooking Boy
I give 5 stars to the version I came up with, based on reviews here and my own preferences.
I love sauce, so I doubled it by doubling the broth and wine. I removed the chicken at the end and reduced it/added a bit extra flour to thicken as it was pretty runny, as others mentioned. This created a nice consistency and plenty of sauce for the wild rice, etc.
When creating the flour mix, I doubled the salk, pepper, and paprika, as well as added a bit of rosemary and very small amount of cayenne pepper.
I also added some sliced mushrooms, onion, minced carrot, and garlic with the chicken for a flavor my partner and I both loved. I added a small splash of lemon juice at the end for an extra kick.
Did the whole thing on the stove instead of the oven and only simmered it for about 15 minutes or so. Turned out very tender and moist.
Will make it again the same way! I can see it being bland if following the exact directions, but this version was spectactacular. I served it with herbed wild rice.
- 2 tablespoons flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon ground black pepper
- 4 (4 ounce) boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1⁄2 cup chicken broth
- 1⁄2 cup dry white wine
- 4 teaspoons grated parmesan cheese
Directions See How It's Made
- Preheat oven to 350.
- Combine first 4 ingredients in a shallow dish.
- Dredge chicken in flour mixture.
- Heat oil in an ovenproof skillet over medium heat.
- Add chicken; cook 2 minutes on each side or until browned.
- Add broth and wine.
- Bring to a boil; remove from heat.
- Cover and bake at 350 for 30 minutes or until chicken is done.
- Sprinkle with cheese.