Chicken in White Wine Sauce

Open a bottle of dry white wine, pour yourself a glass to sip on while preparing the meal. The remainder of the bottle can be used in this recipe. This is a recipe that doesn't take much work but smells wonderful while cooking and can be a great source of comfort food! Make sure to use very dry white wine for best results! Chicken stock can be substituted but it isn't quite the same!

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1  tablespoon  oil
• 2  teaspoons butter
• 4  chicken breasts, deboned
• 1  cup carrot
• 1  cup Spanish onion
• 2  sticks celery
• 1⁄2 cup green pepper
• 1⁄2 cup  red pepper
• 1⁄2 cup mushroom (small and whole if possible)
• 3⁄4 cup  frozen peas
• 2  tablespoons flour
• 2 1⁄2 cups white wine, dry, full bodied preferred
• 2  tablespoons Worcestershire sauce
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  teaspoon dry mustard

Directions

1. Chop carrots, celery, green pepper, red pepper and onion into bite size
2. pieces (approximately 1-1/2 inches square).
3. Dice chicken into bite-size pieces or leave hole. Saute chicken in oil & butter until golden. Transfer to casserole dish. Add onions, celery and mushrooms to remaining liquids in pan and saute for 5 - 8 minutes. Add green and red pepper and cook until tender crisp, approximately 3 minutes. Stir in flour until vegetables are well coated and add wine and simmer for 2 minutes. Add dry mustard, Worcester sauce, salt and pepper and mix. Add to casserole dish. Place casserole dish
4. in 350 F oven for 1 hour. The last 10-15 minutes add peas.
5. If using whole chicken breast, serve with large pieces of chicken on top of vegetables and sauce. Serve alone or on long-grain rice.