Chicken a La Kelly

This recipe, originally called Chicken Elegante, was given to me by my roommate. She got it from her grandfather (the family calls it Chicken a la Dad), and since I got it from her, I call it Chicken a la Kelly. The recipe calls for a 750ml bottle of wine which will yield a large amount of gravy. I find the gravy to be delicious and serve it over rice, however you could probably use half to two-thirds of the bottle to make a sufficient amount of gravy.

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 6 pieces

Ingredients

• 4  teaspoons dry mustard
• 2  teaspoons ground ginger
• 1  teaspoon nutmeg
• 4  teaspoons black pepper
• 2  teaspoons salt
• 4  teaspoons poultry seasoning
• 1⁄2 cup flour
• 750  ml  sauvignon blanc wine (the cheapest you can find)
• 6  chicken breasts

Directions

1. 1. Mix all spices (except wine) in a shallow dish.
2. 2. Wash chicken, pat dry.
3. 3. Dip chicken in spice mix (both sides) and set aside.
4. 4. Save remaining spice mix.
5. 5. Heat large skillet with 1 tbsp of margarine over medium heat.
6. 6. Brown 3 chicken breasts for 1 minute on each side. Add butter, brown the other 3 chicken breasts.
7. 7. Place partially cooked chicken in 13x9 glass pan.
8. 8. Dump remaining spice mix and one 750ml bottle of wine into skillet.
9. 9. Cook over medium, stirring constantly, until mix turns into a gravy.
10. 10. Pour cooked gravy over chicken.
11. 11. Bake at 350 for 45 minutes.
12. 12. Serve over wild rice.