Title: Herbed Chicken Breast in Red Wine
Categories: Poultry
Yield: 2 Servings
| 4 | oz | Carrots |
| 3 | | Cloves Garlic |
| 1 1/2 | oz | Butter |
| 2 | tb | Oil |
| 2 | tb | Flour |
| 1 1/2 | c | Vegetable Broth |
| 1/2 | c | Red Wine |
| 1/2 | bn | Parsley |
| 1/2 | bn | Chives |
| 1 | | Egg |
| 11 | oz | Chickenbreast |
| | | Salt |
| | | Pepper |
1.Peel carrots and garlic.Saute both in half of the butter and oil for
about 3 minutes. 2.Add 1 tablespoon flour; stir and add the broth.Simmer,
uncovered, for about 10 minutes, until reduced by half. 3.Add the wine and
simmer 10 minutes. 4.In the meantime wash and chop the parsley and the
chives finely and mix the egg with a handmixer. 5.Cut fat of meat and slice
into 6 evenly thin slices.Season the meat with salt and pepper and coat
well with the rest of the flour. 6.Roll the meat in the herbs. 7.Fry the
meat in the rest of the butter, with mild heat, on each side about 2-3
minutes. 8.Mix the wine with salt and pepper,as needed and pour over
chicken. 9.Serve with potatoes or rice or bread and a dry white wine.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120