Prep 10 mins
Cook 1 hr
This dish presents beautifully, yet it's made with ingredients guaranteed to be in your kitchen! Pretty enough for company; hearty enough for your family. 10 min prep time! High altitude tested.
- 2 chicken breast halves, with skin and bones
- 1⁄2 cup flour
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 1 teaspoon salt
- 1⁄4 cup milk
- 1⁄4 cup oil
- 2 tablespoons dry white wine (for deglazing) or 2 tablespoons chicken broth (for deglazing)
- 1⁄2 cup dry white wine, like chablis (optional)
- 1⁄2 cup chicken broth (1 cup if omitting wine)
- 1 medium onion
- 1⁄2 cup chopped fresh parsley (optional - do not substitute dried parsley)
- Using a sharp knife, remove and discard rib portion from breast halves.
- Then cut each remaining breast portion in half, making 4 comparably-sized pieces.
- Combine flour, onion powder, garlic powder, pepper and salt.
- Place in shallow dish or plastic bag.
- Pour milk into shallow dish.
- Heat oil in skillet (a heavy or copper-bottom pan works well) over high heat.
- As oil is heating, dip each chicken piece in milk and coat thoroughly with flour mixture.
- When oil begins to bubble, place each chicken piece skin-side down in the skillet.
- Brown thoroughly on every side.
- Remove browned chicken from pan.
- Carefully pour off excess oil.
- Deglaze pan by carefully pouring in about 2 Tbl of wine, swirling it around the pan and discarding it.
- (You may use broth for this step if omitting the wine.) Return pan to heat.
- Add chicken broth and wine (or just broth if omitting the wine).
- Return chicken to pan.
- Slice onion into 1/2" rings and lay them atop the chicken.
- Add parsley over all.
- Bring to a boil, reduce heat, cover and simmer 45 minutes or until chicken juices run clear when pierced with a fork.
- Check only twice during cooking to ensure the pan retains adequate liquid.
- When chicken is done, remove from pan.
- Boil down (if necessary) remaining liquids to a thick broth.
- Serve chicken breasts covered with onion and parsley broth.
- Serves 4.
- NOTE: This recipe was tested at high altitude.
- You may need to reduce the amount of liquid and/or the cooking time.
- Serve this dish with a tossed salad in the summer and with steamed whole green beans in winter.
- Goes great with a nice blush wine from your local vineyard.
I added a bit more garlic, but this was a great dinner. When I began braising, I thought it would be a thin gravy, but it really was beautiful. Very tasty, very easy, very good.
Very easy and good. I did use thighs but I don't think that made any difference. It was tender and moist but lacked a tiny bit of something. Its worth trying again but I may add more garlic and more salt. I might use some cayenne pepper and I will still use the wine. good recipe